Step 1: Bring a large pot of salted water to a boil. Drop in the fettuccine and cook it until al dente, according to the package instructions. Before draining, save about ½ cup of the pasta water; it might come in handy to loosen the sauce later. Drain the pasta and set it aside.

Step 2: While the pasta is cooking, grab a bowl and toss your thinly sliced chicken breasts with Cajun seasoning, smoked paprika, onion powder, and garlic powder. Make sure each piece is nicely coated with all that bold flavor.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and let them sizzle for about 4–5 minutes per side until they’re cooked through and have a golden, slightly crisp edge. Once done, transfer the chicken to a plate and set it aside.

Step 4: Lower the heat to medium. In the same skillet, add a small drizzle of olive oil if needed. Stir in the minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it). Pour in the chicken broth, gently scraping up any flavorful browned bits from the bottom of the pan. Let it simmer for about 2 minutes.

Step 5: Now pour in the heavy cream and let everything come to a gentle simmer. Gradually stir in the grated Parmesan cheese until it’s fully melted and the sauce is smooth and velvety. If the sauce feels too thick, add a splash of that reserved pasta water until you get the texture you like.

Step 6: Add the cooked fettuccine to the skillet, tossing it well so each strand gets coated in that creamy Cajun sauce. Gently return the cooked chicken to the pan and stir to combine. Let it all heat through for another minute or two.

Step 7: Taste and adjust seasoning if needed, maybe a little more salt, pepper, or an extra sprinkle of Cajun spice. Just before serving, garnish with chopped parsley and, if you’re feeling bold, a few red pepper flakes for that fiery kick.