Start with butterfly cut on chicken breasts to make equal sized (as much as you can) breasts.
Add cut chicken breasts into a zip-lock bag.
Add 2 tablespoon of Cajun seasoning to chicken breast. Add salt and pepper to taste and fresh squeezed lemon juice.
Mix everything together to coat the seasoning evenly on chicken breast.
Leave it to marinate for 30 minutes to 2 hours refrigerated.
Heat a skillet or pan. Add a tablespoon of olive oil.
Place seasoning chicken breast, cook for 3 – 4 minutes on both sides until charred on both sides.
Remove chicken breasts from pan, let it rest.
Once chicken breast is rested well, slice it into smaller cubes or long slices.
Cook pasta in salted boiling water until very al-dente. Do not overcook pasta as it will get cooked briefly in the sauce as well. Remember to reserve some of the pasta cooking water.
Into the same pan or skillet add slices mushrooms. Saute for a minute scrapping off all brown/burnt bits from chicken leftover in skillet.
Throw in sliced or chopped bell peppers, diced onion and minced garlic to the pan. Saute and cook for a minute.
Add extra (I used about 1 ½ teaspoon) Cajun seasoning (skip extra cajun seasoning if you don't want extra kick), salt and pepper to taste. Mix well and let it cook for 60 seconds.
Add fire roasted diced tomatoes, stir and cook.
Add chicken stock, lemon zest and softened cream cheese to the pan.
Mix well until cream cheese is completely melted and blends to the sauce.
Add sliced Cajun chicken to the cream sauce.
Stir to bring everything together. Let it simmer for 2 minutes.
Add cooked pasta along with 1 or 2 tablespoon of starch water in which pasta was cooked, stir everything together.
Turn off flame after a minute.
Sprinkles loads of grated parmesan cheese and chopped fresh parsley on top.
Serve immediately hot with some garlic bread on side.