Heat the oil in a skillet over medium-high heat.
Season the chicken with the cajun seasoning on both sides.
Cook it for 6-8 minutes, or until the chicken is fully cooked through. Set aside and cover to keep warm.
Meanwhile, cook the pasta according to the package instructions.
To the same preheated skillet, add the remaining oil, onion, and garlic. Saute for 3 minutes, or until the onion softens.
Next, add the almond milk, gluten-free flour and mix well to combine.
Stir in the Parmesan cheese, lemon zest, salt, and pepper. Stir continuously until the sauce is creamy and bubbly. Turn the heat off.
Once the pasta is cooked, add it to the sauce.
Serve immediately with the sliced cajun chicken, fresh diced tomatoes, and freshly chopped parsley.