Pat chicken pieces dry and season generously with Cajun seasoning, smoked paprika, and a pinch of salt and pepper. Let sit for 5 minutes while you prep veggies.

Heat 1 tbsp olive oil in your large skillet over medium-high heat. Add chicken in a single layer and sear until golden on the outside but not fully cooked through, about 2–3 minutes per side. Remove chicken and set aside.

In the same skillet, add another tablespoon of oil if needed. Lower heat to medium and add onion, bell peppers, and a pinch of salt. Cook until softened, about 4–5 minutes. Add garlic and cook 30–60 seconds until fragrant.

Stir in another teaspoon of Cajun seasoning and the oregano to toast the spices.

Pour in the diced tomatoes and scrape up any brown bits from the pan. Add the chicken broth and bring to a simmer.

Stir in the dry pasta and return the browned chicken to the skillet. Cover and simmer on medium-low, stirring occasionally, until the pasta is almost al dente, about 10–12 minutes.

Once pasta is tender and most liquid is absorbed, stir in half-and-half (or cream) and grated Parmesan. Allow to simmer gently for 1–2 minutes to thicken.

Stir in fresh parsley or chives. Add spinach if using.