Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.

Beat the chicken breasts to an even thickness and season all over with 1½ Tbsp cajun seasoning.

In a large non-reactive skillet, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and reaches 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.

In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until fragrant. Add the diced tomatoes and saute for another 2 minutes.

Add the heavy whipping cream, remaining cajun seasoning to taste, and parmesan cheese, and bring to a simmer. Season to taste if needed.

Add the sliced chicken and cooked pasta to the sauce and toss until combined and warmed through. Add reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.