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1. Heat a grill over medium-high heat.
2. Brush chicken with 1 Tbsp of the olive oil and sprinkle with 2 tsp of the cajun seasoning (I used 2 chicken breasts and this is 1/2 tsp per side).
3. Grill chicken until cooked through, about 8 - 10 minutes, rotating once halfway through grilling until chicken registers 165 degrees on in instant read thermometer in center of chicken.
4. Transfer to a plate, cover with foil and let rest 5 minutes then cut into strips.
5. Boil pasta in salted water according to directions listed on package.
6. Reserve 1/3 cup pasta water before draining.
7. In a medium saucepan melt butter over medium heat.
8. Stir in garlic and flour and cook 1 minute, whisking constantly.
9. While whisking slowly pour in milk and whisk vigorously to smooth lumps.
10. Stir in 1 - 3 tsp cajun seasoning, to taste (season with additional salt as needed).
11. Bring mixture to a boil, stirring constantly, then reduce heat to low, stir in parmesan and cream and cook until cheese has melted.
12. Remove from heat and set aside.
13. Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat.
14. Once hot, add red and yellow peppers and red onion and saute 2 minutes.
15. Add 1 tsp cajun seasoning and mushrooms and saute 2 minutes longer.
16. Toss drained pasta with sauce mixture, adding reserved pasta water 1 tbsp at at time to thin sauce as desired.
17. Toss in pepper mixture and chicken.
18. Serve warm sprinkled with parsley and additional cajun seasoning to taste.

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