Rinse the chicken in water and put in a Tupperware container or large resealable bag. Add the cajun seasoning and shake to coat thoroughly.
In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink.
When the chicken is almost done, in a saucepan combine the heavy cream, 2 Tbs butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture begins to bubble, add the pasta and remove from heat stirring well.