Cook pasta according to package directions, drain and set aside.
Season chicken and/or shrimp with 2 tsp cajun spice mix. Sear in large skillet in 2 or 3 batches to ensure they brown (about 1 minute a side for the shrimp and 3 minutes a side for the chicken). Put in a bowl and set aside.
In the same skillet that you cooked the meat, add the chicken stock and simmer for a couple of minutes, scrapping up the browned bits from searing the meat/shrimp.
In a small bowl, mix together almond milk, cornstarch, and 1 tsp cajun seasoning, basil, and garlic. Add mixture to the pan and simmer until slightly thickened, about 5 minutes. Add tomatoes, green onions, and salt. Bring to a boil, then lower heat and simmer until thickened even more, about 3 minutes.
Turn heat to low and add in parmesan and cooked chicken/shrimp. Simmer for another minute, then add in pasta. Toss and continue to cook until everything is warmed through and sauce has absorbed into the pasta.