1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving about 1 cup of pasta water, and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, sprinkle with 1 teaspoon of Cajun seasoning, and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the remaining Cajun seasoning and smoked paprika over the veggies. Stir to coat evenly.
5. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 3-4 minutes until it starts to thicken.
6. Lower the heat and stir in the shredded cheese until melted and smooth. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
7. Add the cooked chicken and drained pasta back into the skillet. Toss everything together gently to coat the spaghetti evenly in the creamy sauce.
8. Season with salt and pepper to taste. If you like it spicier, add a pinch of cayenne or extra Cajun seasoning here.
9. Remove from heat and garnish with chopped parsley or green onions before serving.

A quick tip from my kitchen: When I’m juggling the chaos of dinner time with my kids, I keep the pasta water handy and use it to adjust sauce consistency. It’s an easy trick I learned from my mom’s kitchen magic—sometimes simple swaps make all the difference.