Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the farfalle until al dente, then drain, reserving a little pasta water.

Season the chicken

• Pat the chicken strips dry and toss them with the Cajun seasoning until well coated.

Sear the chicken

• Heat the olive oil in a large frying pan over medium-high heat.
• Sear the chicken until golden and cooked through, then set aside.

Build the sauce

• Melt the butter in the same pan and sauté the bell pepper until softened.
• Add the garlic and cook until fragrant.
• Pour in the cream and simmer gently, then stir in the parmesan until smooth.

Combine and serve

• Return the chicken to the pan with the drained pasta and toss to coat, loosening with pasta water if needed.
• Season with salt and black pepper and serve hot.