1. In a bowl, combine chicken with garlic chili oil, smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper. Mix well and marinate for at least 30 minutes.

2. Bring a large pot of salted water to a boil. Add rotini and cook until just shy of al dente. Reserve ¼ cup of pasta water, then drain.

3. In a pan, heat butter and olive oil. Add minced garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in Cajun seasoning and Parmesan. Add pasta and toss well. Adjust with pasta water as needed.

4. Heat a skillet over medium-high. Add olive oil and place marinated chicken in a single layer. Sear 3–4 minutes per side until cooked through and golden. Remove and let rest.

5. In the same or a clean skillet, add olive oil. Sauté zucchini and peppers over high heat with salt, pepper, and chili flakes. Cook until charred and tender, about 5–6 minutes.

6. Plate the Cajun Alfredo pasta, add chicken bites, and spoon over the charred veggies. Garnish with chopped parsley and serve hot.