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Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, start the sauce.
Cut the chicken breast into bite-sized pieces. Lightly season with salt & pepper.
Add the oil and butter to a skillet over medium-high heat. Cook the chicken, about 5 minutes.
Take the chicken out of the pan and set it aside. Reduce the stove's heat to medium.
Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
Add the chicken back into the pan. Let it cook for a few more minutes until it's cooked through and the sauce has thickened up a bit. Add some fresh basil in the last minute or two of cooking if using.
Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan if desired.
Adapted from this Cajun Salmon Pasta recipe: