In a small bowl, mix spices to make the cajun seasoning.
In another bowl, add cubed chicken and toss to fully coat in 1 tbsp cajun seasoning.
Cook your short cut pasta according to package instructions for al dente. Drain and set aside for later.
Add butter and oil to a large skillet over medium-high heat. Add chicken to the hot skillet and cook until golden brown, turning chicken over halfway through.
Drizzle honey over chicken and toss to combine. Chicken will be 165 degrees when fully cooked. Remove chicken from skillet and transfer to a plate, leaving any juices in the skillet.
In the same skillet, add chopped onion. Cook, stirring occasionally, until onions are soft. Add minced garlic and diced tomatoes and sprinkle in 1 1/2 teaspoons of cajun seasoning.
Bring to a low simmer, while stirring frequently, slowly pour in heavy cream until fully incorporated into the sauce. Break up tomatoes using your cooking spoon.
Add chicken back to the skillet along with the cooked pasta. Sprinkle in parmesan cheese and stir to combine.
Sprinkle with chopped green onion and chopped parsley (optional). Enjoy!