Boil the pasta according to the package directions.
Heat 1–2 tablespoons of olive oil in a large, shallow saucepan or deep frying pan over medium heat.
Lightly season the chicken with salt and pepper, then add it to the pan.
Fry the chicken for 6–8 minutes, stirring occasionally, until it is just golden all over. It doesn’t need to be fully cooked yet.
Add the garlic to the pan and cook for 2 minutes, stirring frequently.
Sprinkle over the Cajun-style seasoning and stir until the chicken is evenly coated.
Pour in the chopped tomatoes, a quarter-can of water, and crumble in the stock cube. Stir to combine.
Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally.
Stir the cream into the chicken mixture and simmer gently. Add the drained pasta and cook together over low heat for 2 minutes.
Stir in the Parmesan and lemon juice. Cook for 1 more minute.
Serve hot, topped with chopped parsley and extra Parmesan, if desired.