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Bring a pot of salted water to a boil and cook the pasta (2 min less than package directions). Drain and set aside.
Meanwhile, cut chicken into cubes. Season with 1 tablespoon Cajun seasoning & ½ teaspoon smoked paprika. Salt & pepper to taste.
In a large skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown and internal temperature reaches 165˚F, about 4-5 minutes per side.
Remove chicken with juices to a bowl set aside.
Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Sauté garlic for about 30 seconds until fragrant.
Add tomato paste, chicken broth and heavy cream. Scrape up any browned bits stuck to the bottom of the pan and stir to mix them with the sauce.
Bring to a gentle boil, add parsley and slowly stir in Parmesan cheese. Stir or whisk continuously until the cheese melts smoothly into the sauce.
Season with remaining 1 tablespoon Cajun seasoning, lemon juice salt pepper, and some more smoked paprika (not too much). Simmer until the sauce has thickened, about 5 minutes.
Add cooked pasta and chicken with juice back to the skillet and toss to combine until the pasta is fully coated in the cream sauce.
Dish and serve hot sprinkled with more Parmesan cheese and parsley if desired.