1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces seasoned with Cajun seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
2. In the same skillet, add the diced onion and red bell pepper. Sauté until softened and fragrant, about 4-5 minutes. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. This is where some of the magic happens—those little browned bits add so much flavor. Let the broth simmer for 2-3 minutes.
4. Add the heavy cream and diced tomatoes with green chilies. Stir to combine, then bring the mixture to a gentle simmer.
5. Break the spaghetti noodles in half and add them directly to the skillet. Make sure they are submerged in the sauce as much as possible. Cover the skillet with a lid and let the noodles cook for about 10-12 minutes, stirring occasionally to prevent sticking. The noodles will absorb the sauce and thicken it nicely.
6. Once the noodles are tender and most of the liquid has been absorbed, stir the cooked chicken back into the skillet. Add the shredded cheese and stir until melted and creamy.
7. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if you like it spicier. Garnish with chopped green onions or fresh parsley before serving.

One thing I’ve learned over the years is not to stress over precise timing when cooking with kids around. Sometimes I get interrupted mid-stirrin’, and the noodles get a little softer or the sauce a little thicker—but that’s just part of the charm of home cooking. It’s never perfect, but it’s always delicious.