Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in salted water until al dente, drain, and set aside.
Sear the diced chicken in a large skillet over medium-high heat with the Cajun seasoning until browned and cooked through.
In a medium bowl, combine the cooked chicken, ricotta cheese, and half of the Parmesan cheese.
Stuff each cooked pasta shell generously with the chicken and cheese mixture.
Place the shells in a greased rectangular baking dish.
In the same skillet used for the chicken, heat the heavy cream, scraping up the browned bits, and stir in the diced bell pepper and the remaining Parmesan.
Simmer the sauce until slightly thickened and pour it over the stuffed shells.
Bake for 15-20 minutes until the sauce is bubbly and the edges are slightly golden.