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Season each chicken breast with 1 tsp of cajun seasoning.
Spray a skillet generously with non stick cooking spray. Cook chicken breasts in the until browned on each side until the chicken is no longer pink, this could take about 5-7 minutes per side.
Transfer the chicken to a plate to let it rest.
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a medium saucepan melt light butter over medium heat. Add garlic and cook just until fragrant for about 30 seconds. Whisk in flour and then gradually stir in half and half or unsweetened almond milk mixture.
Continue whisking for 2 minutes or until sauce starts to slightly thicken and comes to a boil. Reduce the heat to low. Gradually whisk in parmesan cheese, and continue whisking until sauce thickens. Season with salt and pepper, to taste. Remove from heat.
Slice grilled chicken breasts into thinly sliced pieces.
Pour Alfredo sauce over the cooked pasta and toss to combine.
Evenly divided the grilled chicken breast pieces, chopped tomatoes, chopped green onion, and a pinch of cajun seasoning into 6 servings.