Slightly moisten chicken with water.
In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
In large skillet, sautee chicken in 2 tbsp. butter, over medium heat, turning whenever neccessary.
When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. 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.
Throw a thick, garlicy slice of Texas toast on that bad boy and enjoy!