Bring a large pot of salted water to a rolling boil. Cook penne pasta until al dente according to package instructions (about 10 to 11 minutes). Ladle out 1/2 cup of starchy pasta water before draining, then set the pasta aside.

Pat chicken cutlets dry with paper towels. Season both sides generously with 1 tablespoon of Cajun seasoning and 1/2 teaspoon kosher salt.

Heat 1 tablespoon olive oil in a large deep skillet or cast iron pan over medium-high heat. Add chicken cutlets and sear undisturbed for 3 to 4 minutes per side until deeply blackened with a charred crust and an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

In the same skillet, add the remaining 1 tablespoon olive oil. Toss in the sliced red and yellow bell peppers and sauté for 3 minutes until crisp-tender. Stir in minced garlic and the remaining 1/2 tablespoon Cajun seasoning, cooking for 60 seconds until fragrant.

Pour in the chicken bone broth, scraping up all the flavorful browned bits (fond) from the chicken sear. Stir in heavy cream and bring to a gentle simmer for 3 minutes until slightly thickened.

Reduce heat to low. Whisk in freshly grated parmesan cheese until completely melted into a silky, velvety orange sauce. Add the drained penne and toss vigorously with tongs for 1 to 2 minutes until every noodle is glossy and coated.

Divide pasta into warm bowls, arrange sliced blackened chicken strips on top, and garnish with sliced scallions, chopped parsley, and extra shaved parmesan. Serve immediately with warm garlic bread!