Instructions
Heat olive oil in a large saucepan over medium heat. Add in the chicken, season lightly with salt and pepper, and fry for 6 to 8 minutes until golden.
Stir in garlic and cook for 2 more minutes. Sprinkle Cajun seasoning over chicken until coated evenly. Add in tomatoes, then fill the can a quarter of the way with water and pour in the pan. Add in the stock cube as well. Stir together and bring to a simmer, cooking for about 5 minutes.
Bring a large pot of salted water to a boil. Pour in pasta, and cook for one minute less than the box instructions require, or until al dente.
As that cooks, stir the cream into the chicken pan and continue simmering. When the pasta is done, drain in a strainer and stir into the chicken pan. Finish cooking the pasta in the Cajun sauce over low heat for 2 minutes.
Stir in parmesan and lemon, cooking for 1 more minute. Remove from the pan to serve, and sprinkle parsley on top.
