Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the sliced chicken and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add the onion, bell pepper, and garlic. Sauté until softened, about 3-4 minutes.

Add the Cajun seasoning, chicken broth, and heavy cream. Stir to combine and bring to a simmer.

Stir in the Parmesan cheese until melted and smooth.

Add the cooked chicken and pasta to the sauce. Toss to coat evenly and heat through.

Add cherry tomatoes and stir gently.

Garnish with fresh parsley and serve immediately.