Preheat a large skillet on medium heat. Sprinkle 2 teaspoons Cajun seasoning on top of the chicken breast, turn over and sprinkle the remaining seasoning on the chicken breast. Add 1 tablespoon grapeseed oil in the skillet followed by the chicken breast. Cook for five minutes. While the chicken cooks, slice the andouille sausage into half inch thick pieces. Remove the lid, turn the chicken breast, add in the andouille sausage and cook for an additional five minutes with the lid on.
Remove the chicken and andouille sausage from the sauté pan. Add in the onion and salted butter. Cook for 2 minutes until the onion starts to become golden in color. Next, Add in the canned tomatoes and the penne pasta. Mix well. Then pour the container of chicken stock into the pan.
Next, place the burner on high heat and bring to a boil with the lid on. Set a timer for 12 minutes. Once the pasta has come to a boil lower to medium heat. Stir at the half way point.
While the pasta cooks, slice the chicken breast, and set to the side.
Once the pasta is done cooking and most of the liquid has absorbed turn the heat off. Add in the Neufchâtel cheese and sprinkle in the remaining 1 teaspoon Cajun seasoning. Mix until creamy and combined. Then add in the chicken and andouille sausage as well as the freshly chopped parsley. Divide evenly among plates, and enjoy.