Bring a saucepan of salted water to the boil and cook the pasta to the packet instructions until al dente. Before draining, scoop out about 60 ml of the pasta water and set it aside.

While the pasta cooks, toss the diced chicken with the Cajun seasoning and a pinch of salt and black pepper.

Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring now and then, until lightly browned and cooked through.

Add the sliced red pepper and cook for 2 to 3 minutes until just softened.

Stir in the crushed garlic and cook for 30 seconds.

Turn the heat down to low. Add the light cream cheese and a splash of the reserved pasta water, stirring until it loosens into a smooth sauce.

Add the drained pasta and the rest of the reserved pasta water as needed. Toss until the pasta is well coated and glossy. Taste and adjust the seasoning with a little more salt and black pepper if needed.

Serve straight away, or cool and portion into containers for meal prep.