Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.

While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with Cajun seasoning, salt, and pepper.

Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breasts and sear for about 6-7 minutes per side, or until the chicken is cooked through and has a beautiful blackened crust. Remove from the skillet and let rest before slicing.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Pour in the heavy cream and bring it to a simmer, stirring constantly. Lower the heat and gradually whisk in the Parmesan cheese until melted and combined.

Add the cooked fettuccine pasta back into the skillet, tossing to coat in the Alfredo sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Slice the blackened chicken and arrange it on top of the creamy pasta. Garnish with fresh parsley for a pop of color, and perhaps a little extra Cajun seasoning if you’re feeling adventurous!