Start by pounding the chicken breasts to an even thickness, ensuring they cook evenly and stay tender. Rub them with olive oil, then generously coat each side with Cajun seasoning. This spice mix not only flavors the chicken but also creates a gorgeous crust during cooking.

Heat olive oil in a skillet over medium-high heat. Place the chicken in the skillet and cook for about 3–4 minutes on the first side, allowing it to develop that iconic golden-brown crust. Flip it over, lower the heat slightly, and add in a tablespoon of butter along with minced garlic. Cook for another 5–6 minutes while basting the chicken with the flavored butter. Remove and set aside to rest for a juicy finish.

Using the same skillet, melt another tablespoon of butter over medium heat. Add the garlic and sauté for about a minute until fragrant. Pour in the heavy cream, letting it heat gently as you stir in more Cajun seasoning for a spicy kick. Gradually whisk in the Parmesan cheese until the sauce thickens to a rich, creamy consistency.

While you make the sauce, boil the fettuccine in salted water until al dente. Before draining, reserve about ⅓ cup of the cooking water. This starchy water is a game-changer for loosening the sauce and helping it cling to the pasta. Drain the noodles and keep them warm.

Add the reserved pasta water to the Alfredo sauce and stir until well blended. Toss the cooked fettuccine in the sauce, coating it with creamy, spicy goodness. Slice the resting chicken and arrange it over your pasta, garnishing with fresh parsley or an extra sprinkle of Parmesan if desired.