Remove the seeds from the bell peppers and cut the bell peppers into 1/3" strips.

Cut the mushrooms into 1/4" slices. Set the vegetables aside and cut the chicken into bite-sized pieces. Rub the Cajun seasoning on it.

Heat 1 tablespoon olive oil in large skillet over medium heat. Add bell pepper strips and saute, stirring frequently, for 5 minutes.

Add the sliced mushrooms and saute for another 4-5 minutes or until the vegetables are tender enough for your liking. Season with garlic powder, salt and pepper and then remove the vegetables to a medium bowl. Cover with foil or a plate.

Turn the heat up to medium-high and add the remaining 1 tablespoon olive oil to the pan. Depending on the size of your skillet, you may need to cook the chicken in two batches. Cook the chicken pieces for about 6-9 minutes, flipping halfway through. Remove the chicken to the bowl with the vegetables and cover.

Prepare the pasta according to the package directions. When it's finished, drain it but do not rinse. Return to the pot.

Meanwhile, in a medium skillet over medium heat, heat the olive oil.

Add the minced garlic and cook until soft – about 1-2 minutes.

Stir in the flour and cook, stirring constantly, for 1 minute.

Whisk in the milk, Cajun seasoning, lemon pepper, salt and pepper and cook, whisking constantly, until the sauce has thickened slightly – about 3 minutes.

Add the cream cheese, Pecorino Romano and whisk until completely melted.

Add the sauce to the prepared pasta and mix until combined. Stir in the vegetables and chicken. Sprinkle with additional cheese and parsley, if desired.

Serve immediately and refrigerate any leftovers for up to 4 days.