Start by seasoning the chicken breasts generously with salt, pepper, and Cajun seasoning, ensuring even coverage. Let sit for about 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6–7 minutes on each side until golden brown and cooked through. Remove and let rest before slicing.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in an additional tablespoon of Cajun seasoning and 1 teaspoon of smoked paprika. Cook for about 30 seconds, stirring continuously.

Pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine. Bring to a gentle simmer over low heat for about 3–5 minutes.

Add ½ cup of grated Parmesan cheese, stirring until fully melted and smooth.

Add the cooked pasta into the skillet with the sauce, tossing until fully coated. Adjust the consistency with reserved pasta water as needed.

Slice the rested chicken breasts and lay them atop the creamy pasta. Garnish with extra Parmesan cheese and chopped parsley.

Consider adding optional extras like red pepper flakes or lemon juice. Serve immediately.