Cajun Chicken Pasta

RECIPE: damndelicious....
Cajun Chicken Pasta - Chili’s copycat recipe made at home with an amazingly creamy melt-in-your-mouth alfredo sauce. And you know it tastes 10000x better!
INGREDIENTS:
2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
8 ounces penne pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
1. In a large bowl, combine chicken, 1 tablespoon olive oil and cajun seasoning.
2. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes.
6. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
7. Stir in pasta and gently toss to combine.
8. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.