Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Toss the chicken pieces with Cajun seasoning until evenly coated.
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and diced red bell pepper; cook for another 2 minutes until fragrant and slightly softened.
Stir in the cherry tomatoes and cook for 2 minutes until they begin to soften.
Pour in the chicken broth and bring to a simmer.
Reduce heat to medium-low and stir in the heavy cream, hot sauce, smoked paprika, salt, and black pepper.
Add the cooked pasta and cooked chicken back into the skillet. Stir to combine.
Sprinkle the shredded cheddar and Monterey Jack cheeses over the pasta mixture. Stir until the cheese melts and the sauce thickens, about 2-3 minutes.
Remove from heat and garnish with sliced green onions and chopped fresh parsley.
Serve hot and enjoy your Firecracker Cajun Chicken and Pasta Skillet!