Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook for 10-12 minutes until al dente, stirring occasionally. Drain and set aside.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Season the chicken with Cajun seasoning, add to the skillet, and cook for 4-5 minutes until golden and cooked through. Remove and keep warm.

Add another splash of olive oil if needed, add the shrimp, and cook for 2-3 minutes until pink. Remove and combine with the chicken.

In the same skillet, add more olive oil if necessary, toss in andouille sausage, and sauté for 2 minutes. Add bell peppers, onion, and garlic, cooking for 4 more minutes until tender.

Pour in heavy cream, stir, and simmer for 2-3 minutes. Add Parmesan cheese, stirring until melted. Adjust seasoning as necessary.

Return chicken and shrimp to the skillet, add pasta, and toss for 1-2 minutes until well combined and heated through.

Remove from heat, sprinkle parsley, and serve warm, either plated or family-style in the skillet.