Prep the “pasta” base: If using zucchini, spiralize and lay the zoodles on paper towels. Lightly salt and let sit for 10–15 minutes to draw out moisture, then pat dry. If using shirataki, rinse very well and dry-sauté in a skillet for 2–3 minutes to remove excess moisture and any odor.

Season the chicken: Pat the chicken dry. Toss with 1 tablespoon of Cajun seasoning, a pinch of salt, and pepper. This helps the spices stick and creates a nice sear.

Sear the chicken: Heat the oil in a large skillet over medium-high. Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice, until browned and cooked through. Remove to a plate and keep warm.

Sauté the veggies: Lower heat to medium. Add butter to the skillet, then onion and bell peppers. Cook 4–5 minutes until softened and slightly charred at the edges. Stir in the garlic and cook 30 seconds until fragrant.

Build the sauce base: Stir in tomato paste and remaining Cajun seasoning (start with 1/2 tablespoon; add more later if you like). Cook 1 minute to caramelize the paste.

Deglaze and simmer: Pour in chicken broth, scraping up browned bits. Simmer 2 minutes to reduce slightly.

Make it creamy: Add heavy cream and cream cheese. Whisk or stir until smooth and gently bubbling, about 2–3 minutes. If you want a thicker sauce, simmer another minute.

Finish the sauce: Stir in Parmesan until melted and silky. Add a squeeze of lemon juice if you like brightness. Taste and adjust with salt, pepper, or more Cajun seasoning.

Combine with chicken: Return the chicken and any juices to the pan. Toss to coat and warm through.

Add the “pasta”: Gently fold in zoodles or shirataki. Cook 1–2 minutes to heat through without overcooking the zucchini. You want it tender-crisp, not soggy.

Garnish and serve: Sprinkle with parsley or green onions and red pepper flakes if desired. Serve hot.