1. Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Reserve 1/2 cup of the pasta water before draining.

2. While the pasta cooks, place the chicken pieces in a bowl and toss them with the Cajun seasoning until evenly coated.

3. Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer the chicken to a plate.

4. Reduce the heat to low. In the same skillet, melt the butter, then add the minced garlic. Cook for about 30 seconds until fragrant.

5. Pour in the heavy cream and let it warm gently for about 5 minutes, stirring occasionally.

6. Gradually stir in the Parmesan cheese until melted and smooth. Continue stirring until the sauce becomes creamy and well combined.

7. Add the drained pasta and cooked chicken to the skillet. Toss everything together until evenly coated in the sauce.

8. Season with salt to taste. If the sauce becomes too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.

9. Serve hot with extra Parmesan cheese if desired.