Clean and cut Chicken into small 1 inch bite-size pieces or thin strips.
Place Chicken and 2 tsp Cajun Seasoning in a bowl and toss to coat. (If Cajun seasoning does not have salt add salt to seasoning)
Heat 1 Tbsp Butter in a heavy skillet over medium-high heat.
Sauté Chicken until it's lightly brown and tender, about 5 minutes. Once done, keep it aside.
Clean Shrimp and marinate it with 2 tsp Cajun Seasoning in a bowl, again add salt if needed.
Heat 1 Tbsp Butter in the same pan. Add Shrimp and Sauté it until done. Keep it aside.
Thinly slice the Onion, Bell Pepper, and Mushrooms. Finely chop the Garlic.. Cut Sun-Dried Tomatoes into bite sized peices.
Add remaining Butter to the pan. Once heated, add the Onion, Bell Pepper, Mushroom, Sun-Dried Tomato, and minced Garlic. Make sure the pan is not overcrowded.
Sprinkle Cajun Seasoning and Salt. Add extra Butter if needed. Sauté and stir for 4-5 minutes until lightly brown, over high heat.
Reduce heat to low. Add back the cooked Chicken and Shrimp.
Add the Cream, Milk, Salt, Black Pepper Powder and sprinkle Cajun Seasoning.
Mix everything well. Heat Through.
Add 1/4 Cup Parmesan Cheese. Let it get melted. Stir until the sauce has the desired consistency.
Meanwhile, cook Pasta in another pan. Bring a large pot of lightly salted water to a boil. Add Pasta and cook for 8-10 minutes or until done.
Drain Pasta.
Add the cooked Pasta into the Sauce. Mix everything well and heat through.
Sprinkle with the rest if the grated Parmesan Cheese, Parsley and serve.