Boil the Pasta:*Cook the rigatoni in a large pot of salted boiling water according to the package instructions. Reserve a splash of pasta water before draining and set the pasta aside.

Prepare Vegetables and Herbs:Dice the garlic cloves, chop the red bell pepper and parsley, and slice the cherry tomatoes in half. Set aside.

Cook the Vegan Chicken: Heat 1 tbsp olive oil in a cast iron grill pan over medium heat. Add the vegan chicken breasts, 2 chopped garlic cloves, and 1 tbsp Cajun seasoning. Cook according to the package instructions, about 12 minutes. Once cooked, remove and set aside.

Sauté Vegetables:Heat 1 tbsp olive oil in a cast iron casserole dish over medium-low heat. Add the remaining garlic cloves, red bell pepper, and cherry tomatoes. Sauté for a few minutes until softened. Add the remaining Cajun seasoning and tomato puree, mixing well.

Prepare the Sauce:Pour in the soy cream, stirring to combine. Simmer until the sauce thickens and flavors meld.

Combine Pasta and Sauce: Add a splash of reserved pasta water to the sauce, then add the drained pasta. Mix well to coat the pasta in the sauce.

Add Fresh Herbs: Stir in a large handful of chopped parsley.

Serve:Divide the pasta between two bowls. Top with sliced vegan chicken and garnish with additional parsley.