1. Bring a large pot of salted water to a boil and cook rotini pasta until al dente. Drain and set aside.

2. Cut chicken into bite-sized pieces and toss with lemon pepper seasoning and a pinch of salt.

3. Heat olive oil in a skillet over medium-high heat. Sear the chicken until golden brown and cooked through, about 6–8 minutes. Set aside.

4. In the same skillet, reduce heat to medium, melt the butter, and sauté minced garlic for 30–60 seconds until fragrant.

5. Add chopped roasted red peppers and sauté for another minute. (Blend with cream if smoother sauce is desired.)

6. Pour in the heavy cream and Cajun seasoning. Simmer for 3–5 minutes until slightly thickened.

7. Stir in grated Parmesan and mix until smooth and creamy. Taste and adjust seasoning.

8. Add cooked pasta and chicken back to the skillet. Toss to coat in the sauce and warm through.

9. Garnish with fresh basil or parsley if using. Serve hot.