In a medium bowl sprinkle cajun seasoning over chicken strips, toss to coat well. In heavy skillet heat olive oil; add chicken and garlic. Cook until chicken is done and is no longer pink and juices run clear. Remove chicken strips from skillet and set aside, reserving pan drippings. While skillet is still hot, add wine; cooking until it is reduced by about half. Add tomatoes, cream and pepper flakes. Cook, stirring frequently, until thickened, about 4-5 minutes. Add cooked chicken to cream mixture, reduce heat and simmer for about 5-10 minutes.
While chicken mixture is simmering, cook pasta according to package directions, drain and rinse. To serve, spoon creamy chicken mixture over warm pasta. Serve immediately.
* I sometimes substitute fresh minced garlic with granulated garlic. Also, you may substitute petite diced tomatoes for the crushed tomatoes; just make sure you drain them well.