Lay thin-sliced chicken on dry cutting board.

Mix all Cajun spices together in small bowl—smoked paprika, cayenne, thyme, garlic powder, onion powder, oregano, sea salt, and cracked black pepper.

Dust both sides of each chicken slice generously with spice blend.

Melt cultured butter in deep cast-iron skillet over high heat until surface shimmers and smoke wisps rise.

Place spiced chicken in single uncrowded layer into hot butter.

chicken sit undisturbed for 90 seconds per side until dark mahogany crust develops.

Remove blackened chicken to clean side plate using tongs, leaving behind rendered spiced pan oils and caramelized fond.

Add diced bell pepper and sliced yellow onion directly into hot skillet without cleaning.

Stir continuously with wooden spoon, scraping stuck fond from bottom.

Add minced garlic and stir 45 seconds until fragrant and mellow.

Pour chicken broth directly into skillet over softened vegetables.

Add uncooked ridged penne pasta and stir to distribute evenly.

Bring to rolling boil then reduce heat to medium-low and cover skillet.

Cook covered 10-12 minutes until pasta reaches al dente and liquid reduces significantly.

Reduce heat to low and pour heavy whipping cream slowly while stirring constantly.

Stir continuously 2-3 minutes until cream integrates and sauce turns pale brick-orange.

Remove skillet completely from heat.

Sprinkle grated Parmesan cheese into sauce while stirring gently until melted.

Return warm chicken slices into glossy sauce and stir gently to combine.

Top with fresh sliced scallions and serve immediately from skillet.