In a mixing bowl, add the chicken breasts, seasonings (Cajun seasoning, paprika, garlic powder, onion powder, salt and pepper) and oil. Mix well to combine.

Heat up some oil in a large pan over medium heat. Cook the chicken breasts, about 5-6 minutes per side, or until the internal temperature of the chicken registers 165F on a kitchen thermometer. Remove from heat and set aside to cool to room temperature before cutting into even slices.

Bring a large pot of generously salted water to a boil under medium high heat. Cook the pasta to al dente according to package instructions. As the pasta cooks, start on the sauce.

Under medium heat, melt the butter in the same pan used to cook the chicken. Add in the onions and garlic and cook until the onions starts to soften, about 2-3 minutes. Mix in the bell peppers and cook until tender, about 2-3 minutes.

Next, add in the heavy cream and seasonings (Cajun seasoning, paprika, salt and black pepper). Mix to combine and then gradually mix in the parmesan cheese.

Reduce heat to low and simmer the sauce while stirring for 4-5 minutes or until it starts to thicken.

Scoop out 1/2 cup of the pasta water before draining the cooked pasta. Check sauce consistency. If the sauce appears too thick, mix in some of the reserved pasta water to thin out to desired consistency.

Mix in the spinach into the sauce just until it starts to wilt and then mix in the cooked pasta. Place sliced chicken breasts on top of the pasta or mix in.

Garnish pasta with fresh parsley and extra parmesan cheese (optional) before serving. Enjoy!