Cook the linguini/fettucini in a pot of bolling water that has about 1 tablespoon salt and a little oil added to it. (noodles should feel springy, yet soft enough in the mouth if it is cooked.) Drain and set aside.
Remove skin and cut chicken breast into fingers. Marinate with cajun spices and salt.
Saute the chopped onions and mushrooms with butter and add the tomato sauce. Cook for about 5 minutes till sauce bubbles.
Arrange the linguini on a plate, squeeze some lemon juice on the noodles and pour the sauce on.
Grill the chicken breast and place on top of linguini. Serve with freshly grated parmesan cheese and garnish with chopped fresh basil.
* Substitute 50g butter with 2 tbsp olive oil for those who are on a special diet.