Using half the cajun seasoning, season the chicken fillets on both sides, reserving the remaining seasoning for the sauce. If the seasoning you use is very spicy, you might only need to use half the amount.

Heat olive oil in a large skillet over medium high heat. Add the chicken fillets and cook until done, about 6 minutes per side, depending on thickness.

Meanwhile, cook the pasta according to the package instructions.

When the chicken is done, remove it from the pan and set aside. Lower the heat to medium. Add the butter to the pan. Once melted, whisk the browned bits from the bottom of the pan. Then add the mushrooms, bell pepper and onion. Saute for 5 minutes.

Pour in the heavy cream, chicken stock, and remaining Cajun seasoning. Stir and let simmer for 5 more minutes.

Add the pasta to the sauce. Stir to coat the pasta. Simmer for a few more minutes until slightly thickened.

Slice or cube the chicken fillets. Incorporate the chicken before serving, or lay it over the top of each serving, as you prefer.