1. In a bowl, combine diced chicken with garlic chili oil, Cajun seasoning, salt, and pepper. Let marinate for 20 minutes.

2. Heat a skillet with olive oil. Sear the chicken on medium-high heat for 3–4 minutes per side until golden and cooked through. Set aside.

3. Boil rotini pasta in salted water according to package instructions. Drain and set aside.

4. In the same skillet, add more olive oil and char sliced zucchini and bell peppers until lightly blackened but still crisp. Set aside.

5. In a saucepan, heat heavy cream over low heat. Stir in Cajun seasoning and Parmesan until the sauce is smooth.

6. Toss the cooked pasta with the Alfredo sauce until fully coated.

7. Plate the pasta with the garlic chili chicken and charred veggies. Garnish with parsley or more Parmesan if desired.