Cook penne pasta in a large pot of salted boiling water according to package directions until al dente; reserve 1/2 cup of pasta water then drain.

In a medium bowl, toss the cubed chicken with 1 tablespoon of the Cajun seasoning until evenly coated.

Heat olive oil in a large skillet over medium-high heat; add chicken and cook for 6 to 8 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Remove chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat; add minced garlic and sauté for 60 seconds until fragrant.

Stir in the honey, the remaining 1 tablespoon of Cajun seasoning, and the red pepper flakes.

Pour in the heavy cream and simmer for 2 to 3 minutes until the sauce begins to thicken slightly.

Whisk in the Parmesan cheese until melted and the sauce is smooth.

Add the cooked pasta and chicken back into the skillet; toss to coat thoroughly, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.

Garnish with fresh parsley and serve immediately.