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Boil noodles according to package and set aside in big mixing bowl.
Heat 1 tbsp evoo over medium heat and add your chicken. Sauté until done. Set aside when done.
In same skillet add 1 tbsp evoo, bell peppers, onion, and garlic. Sauté 3-4 minutes. *I add the garlic in at the end because if you add it too soon it may burn.
Add mushrooms and tomatoes. Sauté 3-4 minutes or until all veggies are tender.
Reduce heat to medium low and add in your cajun seasoning, chicken broth, and slurry of milk, cream cheese, and flour. *side note: a slurry is where you mix your milk, cream cheese, and flour in a blender or with a fork until it mixes together
Stir up the veggies, broth, and slurry really good and add the chicken and noodles to the mix and stir really well.
Add parmesan cheese to the top and serve!