Prep the noodles: If using shirataki, drain, rinse well, and dry-sauté in a nonstick pan for 2–3 minutes to remove excess moisture. If using zoodles, salt lightly and let them sit for 10 minutes, then pat dry. Set aside.

Season the chicken: Pat dry. Toss with 1–2 tablespoons of Cajun seasoning, a pinch of salt, and a crack of black pepper. Coat evenly.

Sear the chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until cooked through. Remove to a plate.

Sauté the veggies: In the same pan, add remaining oil and butter. Add bell peppers and red onion with a pinch of salt. Cook 4–5 minutes until tender-crisp. Add garlic and cook 30 seconds until fragrant.

Build the sauce: Reduce heat to medium. Stir in chicken broth, scraping up browned bits. Add heavy cream and remaining Cajun seasoning (start with 1 teaspoon; adjust to taste). Simmer 3–4 minutes to thicken slightly.

Thicken and enrich: Whisk in cream cheese, if using, until smooth. Stir in Parmesan until melted. Taste and adjust salt, pepper, and cayenne if you want more heat.

Combine: Return chicken and any juices to the pan. Add noodles and toss until coated and heated through, 1–2 minutes. Avoid overcooking zoodles to keep them from getting soggy.

Finish: Add a squeeze of lemon juice and a little zest for brightness. Garnish with parsley or green onions. Serve hot.