Directions:

Add salt to a gallon of water (the water should taste like the ocean).

Bring water to a boil, add pasta and cook until pasta is done, soft but not mushy, ("al dente" to the bite).

Strain cool and set aside.

Season chicken breast with 1 tablespoon cajun seasoning.

Add oil to pan and heat. Sear the chicken in a hot pan until done or the internal temperature reaches 165 degrees.

In a separate pan, add white wine. Heat for 1 minute then add chicken broth, crushed tomatoes, 1 tablespoon Cajun spice and heavy cream; bring to a boil and reduce by half.

Allow the chicken to rest for 2 minutes then slice and add to pasta. Toss and add scallions.•

Add more cream if it's too spicy.

Serve in a bowl and sprinkle with fresh parsley.