Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the penne pasta and cook for 10-12 minutes, or until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breast with Cajun seasoning, then add it to the skillet. Cook for 4-5 minutes until golden brown and cooked through. Remove and keep warm.

In the same skillet, add another tablespoon of olive oil if necessary. Add the shrimp and sauté for 2-3 minutes until pink and opaque. Remove and set aside.

In the same skillet, add the andouille sausage and sauté for about 2 minutes. Then add the bell peppers, red onion, and minced garlic. Cook for 4 minutes until the veggies are tender and fragrant.

Pour in the heavy cream and stir to combine. Simmer for 2-3 minutes until thickened. Stir in the Parmesan cheese until melted, adjusting seasoning with salt and pepper.

Return the chicken and shrimp to the skillet along with the cooked penne pasta. Toss gently over low heat for 1-2 minutes until evenly coated with the sauce.

Sprinkle freshly chopped parsley over the pasta before serving. Serve individually or family-style.