Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Cajun seasoning, then cook until golden brown, about 7-8 minutes on each side. Let them rest before slicing.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant. Pour in chicken broth and simmer, then stir in heavy cream.

Once the sauce thickens slightly, add freshly grated Parmesan cheese. Stir until melted and well combined.

Add sliced chicken and cooked fettuccine to the skillet, tossing everything together gently.

Plate the pasta and garnish with extra Parmesan or freshly chopped parsley.