In a bowl, mix together the smoked paprika, cayenne pepper, asafoetida, oregano and thyme to form the cajun seasoning. Add the chicken (cut into small chunks) to the bowl, season with salt and pepper and completely coat in the cajun mix before cooking.
In a large pan, heat the garlic-infused oil and add the chicken. Cook for a couple of minutes and add the peppers to soften.
Once the chicken has browned slightly, it does not need to be fully cooked at this point, add the chicken stock, gluten free penne pasta, green tips of spring onion and chopped tomatoes.
Bring to a boil and leave to simmer on a low heat with a lid on for around 8 minutes (or until the pasta is cooked).
Remove from the heat and stir in the cream cheese. Serve topped with any leftover spring onion (green tips) and parmesan (optional).