Place the diced chicken thigh into a bowl. Add in the cajun spice and mix to combine.
Place a large high-rimmed pan or pot over medium-high heat. Add in olive oil and chicken and sear for 5 minutes, mixing regularly. Add the onion and garlic and saute for 3 minutes, mixing regularly. Season to taste.
Add the chicken stock, canned tomatoes and cream. Mix well, check seasoning levels and bring to a boil. Add the uncooked penne or pasta of choice, stir to combine, and whilst heavily simmering, cook for 12 minutes or until the pasta is al dente.
Grate in the parmesan cheese (optional) and flat-leaf parsley. Mix to combine and remove from the stovetop.
Serve in bowls and garnish with more parmesan cheese, flat-leaf parsley and cracked black pepper. Dig in.