1. Season the chicken by tossing the strips with Cajun seasoning, salt, pepper, and smoked paprika until evenly coated.

2. Sear the chicken in olive oil and 1 tablespoon butter over medium-high heat for 5–7 minutes, until browned and just cooked through, then transfer to a plate.

3. Sauté the onion and red bell pepper in the remaining butter in the same skillet until softened and lightly golden, scraping up browned bits.

4. Add the sliced jalapeños and minced garlic and cook for 1–2 minutes, stirring, until fragrant.

5. Sprinkle in the remaining Cajun seasoning and crushed red pepper, stir for 30 seconds, then pour in the chicken broth and simmer, deglazing the pan.

6. Reduce the heat and stir in the heavy cream and cream cheese, cooking until the cream cheese melts and the sauce becomes smooth and slightly thickened.

7. Gradually add the grated Parmesan and lemon juice, stirring until the sauce is glossy; taste and adjust seasoning with more salt, pepper, or Cajun seasoning if needed.

8. Cook the penne in salted boiling water until al dente, reserving 1 cup of pasta water before draining.

9. Return the cooked chicken and any juices to the skillet, add the drained penne, and toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce.

10. Stir in chopped parsley or chives, garnish with extra Parmesan, jalapeño slices, and crushed red pepper if desired, and serve hot.