Step 1: In a large bowl, toss the cubed chicken with 1 tbsp olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Coat the chicken evenly so every piece has flavor.

Step 2: Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook for 6 to 8 minutes, turning occasionally, until the cubes are golden brown and cooked through. Remove from the skillet and set aside.

Step 3: While the chicken cooks, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package directions. Drain and set aside.

Step 4: In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Step 5: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally, letting the cream warm through. Reduce the heat to low, then add the Velveeta cubes and Parmesan cheese. Stir continuously until the cheeses melt completely and the sauce becomes silky and smooth.

Step 6: Stir in the chicken broth and mix until well combined. Taste and season with a pinch of salt if needed. The sauce should be rich, creamy, and just slightly thickened.

Step 7: Add the cooked fettuccine to the skillet, tossing until every strand is coated with sauce. Gently fold in the Cajun chicken so it is evenly distributed throughout.

Step 8: Serve hot, garnished with chopped chives if you like. The creamy Cajun Alfredo sauce should cling to each bite, and the chicken will be juicy with a smoky kick.