Preheat the oven to 400 degrees F (204 degrees C).

Pat the chicken breasts dry with paper towels. Season the chicken on both sides with the Cajun seasoning.

Heat the olive oil in an oven safe pan over medium-high heat. Add the chicken and sear for 5 minutes per side.

Transfer the pan to the oven and cook for about 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).

Transfer the chicken to a plate and cover to keep warm.

To the same pan, add the butter and let melt over medium-high heat.

Add the garlic and saute for about 30 seconds, until fragrant.

Add the diced tomatoes and chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Increase heat to bring the liquid to a boil, then reduce to medium and simmer for 5 minutes.

Add the heavy cream. Simmer for an additional 5 minutes, until the sauce is thick enough to coat the back of a spoon.

Add the cream cheese and stir until melted. (You can add more if you want the sauce thicker.)

Stir in the lime juice. Season the sauce with sea salt and black pepper to taste.

Return the chicken to the pan and spoon the sauce over it. Garnish with lime wedges and fresh cilantro.