Cook the penne pasta according to package instructions in salted boiling water until al dente. Drain and set aside.

Pound the chicken breasts to an even thickness.

Rub both sides with Cajun seasoning.

Heat olive oil in a large skillet over medium-high heat.

When oil is hot and shimmering, sear chicken for 5 to 6 minutes per side, until cooked through.

Transfer to a plate and let rest for a few minutes before slicing into strips.

In the same skillet, melt butter over medium heat.

Sauté garlic 30 seconds until fragrant.

Add heavy cream, milk, grated Parmesan, black pepper, smoked paprika, garlic powder, onion powder and cayenne. Stir well and simmer for 3 to 4 minutes, until slightly thickened.

Stir in lemon juice, diced tomatoes, and chopped parsley.

Add the cooked pasta. Toss to coat in the sauce.

Divide pasta onto plates. Top with sliced Cajun chicken.

Garnish with shredded Parmesan cheese and extra parsley.

Serve warm.