Chop the chicken into 1-inch cubes and toss with 2 tablespoons of the Cajun spice. Heat the oil in a high-sided skillet. Once the oil is hot it will shimmer. Add the chicken to the oil and cook until the pieces are golden and cooked through. Remove to a plate while you make everything else.

Add the garlic and onion to the pan and sauté gently until the garlic is fragrant and the onion is translucent. If needed add a splash of water to help scrape up any brown bits of chicken. Pour in the chopped tomatoes, and the remaining tablespoon of Cajun spice and bring to a simmer for 5 minutes.

Pour in the cream and stir well. Add in half the lemon juice and taste. If you’d like a bit more brightness to the sauce add the remaining lemon juice.

Add the chicken back to the pan and cook until the chicken is cooked through. Toss in the pasta and stir well to coat all the noodles. Mix in the coriander and serve with grated parmesan cheese.