Stir together paprika, salt, oregano, thyme, garlic powder, onion powder, cayenne pepper, and black pepper in a small bowl. Set aside ¼ teaspoon Cajun Seasoning for garnish. Prepare the Chicken Pasta

Rub 2 tablespoons of the Cajun Seasoning evenly over chicken. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add chicken, and cook, turning occasionally, until browned and a thermometer inserted into thickest portion registers 160°F, 8 to 10 minutes. Transfer chicken to a cutting board, and let rest at least 10 minutes. Do not wipe skillet clean.

While chicken cooks, cook pasta according to package directions. Drain pasta in a colander over a heatproof bowl; reserve 1 cup cooking water.

Return skillet to medium heat. Add remaining 1 tablespoon oil to drippings in skillet. Add onion, green pepper, and red pepper; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, and cook, stirring often, until tomatoes burst, about 4 minutes. Stir in garlic and 1 tablespoon of the Cajun Seasoning, and cook, stirring constantly, until fragrant, about 1 minute.

Stir in whipping cream, Parmesan, and white parts of scallions; cook, stirring occasionally, until thickened, about 2 minutes. Remove from heat, and add cooked pasta; toss to coat, adding cooking water, 2 tablespoons at a time, until desired consistency, if necessary.

Slice chicken into ¼-inch-thick slices. Add chicken to pasta and sauce, and toss to coat. Divide evenly between 4 dishes, and top evenly with fresh thyme, green parts of scallions, additional Parmesan, and reserved ¼ teaspoon Cajun Seasoning. Serve immediately.