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Slightly moisten chicken with water.
In a large resealable plastic bag, shake
chicken and cajun seasoning until chicken is
thoroughly coated.
In large skillet, saute chicken in 2
tablespoons butter, over medium heat, turning
whenever necessary.
When chicken is about half-way done, grab a
second skillet and combine heavy cream, 2
tablespoons butter, and remainder of seasonings
over medium heat, stirring occasionally.
When cream mixture begins to bubble, add the
pasta and turn off heat. Stir well.
When chicken is cooked through, place on
cutting board and slice into strips.
Spoon pasta and sauce onto large serving plates
(2) and top with chicken, diced tomatoes, and
Parmesan.
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