In a small bowl, toss the cubed chicken with 1 tablespoon of Cajun seasoning.

Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.

In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.

Add minced garlic and cook for 1 minute until fragrant.

Stir in the chicken broth, heavy cream, honey, remaining Cajun seasoning, and red pepper flakes. Bring to a gentle boil.

Add the dried penne pasta, ensuring it is submerged. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.

Return the cooked chicken to the skillet. Stir in the Parmesan cheese until melted and well combined.

Remove from heat and garnish with fresh parsley before serving.