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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the penne according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta through a colander and set aside.
Toss the chicken pieces with 1 tbsp of the Cajun seasoning until evenly coated. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, turning once, for 5–6 minutes total, until the pieces are opaque throughout with no pink at the center and reach 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
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