1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon. This should take about 5-7 minutes.
2. Sprinkle the Cajun seasoning, garlic powder, and onion powder over the beef. Stir until the spices coat the meat thoroughly, bringing a fragrant warmth to your kitchen.
3. Add the diced bell peppers and sauté for another 3-4 minutes until they begin to soften.
4. Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the penne pasta, ensuring it’s submerged in the liquid. Cover the skillet and let it cook for about 12-15 minutes, or until the pasta is al dente and has absorbed most of the liquid.
6. Reduce the heat to low and stir in the heavy cream and cheddar cheese, allowing the cheese to melt into a velvety sauce that clings to the pasta.
7. Season with salt and pepper to taste, and let the dish sit for a couple of minutes to thicken slightly.
8. Garnish with fresh parsley before serving, because a pop of green always makes the dish feel a little more special.

Cooking with kids running underfoot? Get them involved—my little ones love stirring the pot or sprinkling that final touch of parsley.