Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, about 4–5 minutes. Remove sausage and set aside.

In the same skillet, add another tablespoon of oil or a knob of butter. Add onion and bell peppers, sautéing until softened and lightly charred, about 5–6 minutes.

Add garlic and cook for 30 seconds until fragrant.

If using chicken, add cubed chicken now and season with half the Cajun seasoning. Cook until no longer pink and lightly browned.

Sprinkle remaining Cajun seasoning and smoked paprika into the skillet, stirring to coat the vegetables and meat.

Add chicken broth to deglaze, scraping up the browned bits from the pan.

Reduce heat to medium-low and stir in the cream. Let the sauce simmer gently until it begins to thicken, about 3–4 minutes.

Add Parmesan and stir until smooth. Use reserved pasta water to thin if needed—start with 1/4 cup.

Return sausage to the skillet and fold in cooked pasta. Toss on the heat for a minute so the pasta soaks up the sauce.

Season with salt and black pepper to taste. Finish with fresh parsley.