1. Chop the chicken breasts into bite-sized pieces and place them in a bowl. Add olive oil, lemon juice, lemon zest, garlic powder, onion powder, salt, and black pepper. Mix well and let marinate for 20 minutes.

2. Heat a non-stick skillet over medium-high heat. Add the marinated chicken and sear until golden and fully cooked, about 5–7 minutes. Sprinkle with parsley and set aside.

3. Bring a large pot of salted water to a boil. Cook the rotini until al dente. Drain and set aside.

4. In a blender, combine roasted red peppers, Cajun seasoning, and cream cheese. Blend until smooth.

5. In a saucepan over medium heat, melt butter and sauté the minced garlic until fragrant. Pour in the heavy cream and blended pepper mixture. Simmer for 3–4 minutes.

6. Stir in parmesan cheese and cook until the sauce thickens. Season with salt and pepper.

7. Add the drained pasta to the sauce and toss until fully coated.

8. Plate the pasta alongside or under the lemon pepper chicken bites. Garnish with fresh basil or parsley if desired.