I came up with this dish when trying to re-create the Cajun chicken pasta at Chili's. Cajun seasonings vary a lot by brand, so start with less and experiment until you get enough heat for your taste.
2 lbs boneless skinless chicken breasts
1/2 cup white cooking wine
2 TBS Cajun seasoning (or more or less, depending on the brand and how spicy you like it)
1 lb penne pasta
2 Roma tomatoes, diced
shredded Parmesan cheese
8 oz cream cheese
1/2 cup butter
1-2 garlic cloves, minced
2 cups milk
6 oz shredded Parmesan cheese
fresh ground pepper
Combine white wine, oil, and seasoning in a bag and add chicken. Marinate several hours or overnight. Grill chicken and cut into strips, set aside.
Prepare the alfredo sauce by melting the butter and cream cheese in a saucepan over medium heat. Add the garlic and milk, whisk until smooth. Add cheese and pepper and whisk until cheese is melted.
Cook pasta according to directions, drain. Pour the alfredo sauce over the pasta. Add chicken and toss. Heat through, then stir in tomatoes and sprinkle with shredded Parmesan cheese.