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Begin by cooking the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.
In a large skillet, heat the olive oil over medium heat. Add the chicken and season it with Cajun seasoning, granulated garlic, granulated onion, smoked paprika, and black pepper. Cook until the chicken is browned and cooked through, about 6-7 minutes per side.
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into strips.
In the same skillet, add the cherry tomatoes and cook until they start to soften, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and reserved pasta water. Mix well until the sauce is creamy and smooth.
Add the cooked pasta and sliced chicken to the skillet, tossing everything together to coat in the sauce.
Finish by squeezing the juice of half a lemon over the pasta and garnish with chopped fresh parsley before serving.