Brown the chicken: Heat the olive oil in a large, deep pot or Dutch oven over a medium-high heat. Add the chicken pieces in a single layer — you should hear a satisfying sizzle. Cook for 3-4 minutes until the underside is golden brown and you can see a crisp, caramelised edge. Flip and cook for another 2 minutes. The chicken should smell nutty and look golden. Remove with a slotted spoon and set aside.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onion to the pot. Stir and scrape up any browned bits from the bottom. Cook for 3 minutes until the onion turns translucent and softens. You will notice the raw onion smell mellowing into a sweet fragrance. Add the minced garlic and cook for just 30 seconds until it becomes fragrant — do not let it brown.

Build the base: Tip in the diced red and yellow bell peppers. Cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their moisture. The peppers will turn vibrant and the kitchen will smell wonderfully sweet.

Add the seasoning: Sprinkle over the Cajun seasoning and smoked paprika. Stir continuously for 1 minute. This step is crucial — it toasts the spices, releasing their oils and deepening their flavour. The aroma will become smoky and intense.

Pour in the liquids: Pour in the chicken stock and the double cream. Stir well to combine, scraping the bottom of the pot to lift any flavourful bits. Bring the mixture to a gentle simmer. You will see small bubbles breaking the surface, and the sauce will start to thicken slightly. The colour should be a beautiful, warm orange.

Cook the pasta: Add the dried penne pasta directly into the pot. Stir to ensure every piece is submerged in the liquid. Bring to a boil, then reduce the heat to a low simmer. Cover the pot with a lid and cook for 12-15 minutes, stirring halfway through. The pasta will absorb the sauce and swell. The sauce will become thicker and creamier. Check the pasta is al dente by tasting a piece — it should be tender but still have a slight bite.

Finish the dish: Return the browned chicken to the pot, along with any juices that have collected on the plate. Stir in the grated Parmesan cheese until it melts into the sauce. The cheese will add a salty, nutty richness and the sauce will become silky and glossy. Season with salt and black pepper to taste. Remove from the heat.

Rest and serve: Let the pasta sit for 2-3 minutes. This allows the sauce to thicken further and cling beautifully to every piece of pasta. Garnish generously with fresh chopped parsley. The final dish should look luscious, with a creamy, speckled sauce coating the chicken and pasta.