Cook the penne according to package directions. Drain and set aside.
Cut the chicken into bite-sized pieces.
In a pot, cook the chicken breast pieces with the olive oil until browned. Then add the onion and bell pepper and continue cooking for a few minutes longer.
Add the andouille, Rotel, garlic, and chicken stock. Cook over low heat for 5-10 minutes.
Add the heavy cream and cook for an additional 3 minutes.
Season with Cajun seasoning and mix in the parmesan and the cooked penne. Mix well; then turn off the heat and let sit for 10 minutes, stirring once or twice.