Cook the pasta according to the package instructions until al dente; then drain and set aside.

Sauté diced onion and bell pepper in a large skillet with olive oil over medium heat until they are soft, about 5-7 minutes.

Add the cubed salmon and sprinkle in the Cajun seasoning. Cook until the salmon is pink and flaky, roughly 4-6 minutes.

Pour in the chicken broth and heavy cream; bring to a gentle simmer for 3-4 minutes.

Combine the cooked pasta and grated Parmesan cheese into the skillet and stir well until coated.