Season the chicken breasts generously with Cajun seasoning, ensuring even coating for maximum flavor.

Heat olive oil in a large skillet over medium heat, then add the chicken. Cook until golden brown on both sides and thoroughly cooked through, roughly 6-8 minutes per side depending on thickness.

Once cooked, remove the chicken from the skillet, allowing it to rest before slicing it into strips.

While the chicken is resting, cook the fettuccine according to the package instructions in a pot of salted boiling water until al dente.

Drain and set aside, reserving some pasta water in case you need to adjust the sauce consistency later.

Using the same skillet, lower the heat slightly and add the minced garlic. Sauté for about a minute until fragrant.

Pour in the heavy cream and bring it to a gentle simmer.

Gradually stir in the grated Parmesan cheese, allowing it to melt smoothly into the cream until you have a velvety sauce.

Add the cooked fettuccine and sliced chicken back into the skillet, tossing to combine with the sauce.

If the sauce is too thick, add a bit of reserved pasta water to achieve the desired creaminess. Season with salt and pepper to taste.

Transfer to serving plates and garnish with chopped parsley for a fresh touch.

Serve hot and enjoy the flavorful blend of spices and creamy goodness.