Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve ½ cup cooking water, then drain.

Season chicken with Cajun spice, salt, pepper, and olive oil.

Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6 minutes per side. Transfer to a plate.

In the same skillet, sauté onion, bell pepper, and celery until softened, about 4–5 minutes. Add garlic and cook for 1 minute.

Deglaze the skillet with wine, scraping up browned bits. Simmer until reduced by half, about 2 minutes.

Stir in chicken broth, then reduce heat to low. Add cream, Parmesan, and Cajun seasoning. Simmer until smooth and slightly thickened, about 3–4 minutes.

Return chicken and pasta to the skillet. Toss until evenly coated, loosening with reserved pasta water as needed. Taste and adjust seasoning.

Garnish with parsley, chives, and extra Parmesan. Serve hot.