Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Reserve 1/2 cup of pasta water, then drain the rest and set aside.

While the pasta cooks, pat the chicken breasts dry with paper towels. Rub both sides with the Cajun seasoning, ensuring an even coating.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken. Sear for about 6-7 minutes on each side, or until the chicken is blackened and has an internal temperature of 165°F (75°C). Remove from the skillet and let it rest before slicing it into strips.

In the same skillet (with the chicken drippings for flavor), add butter and minced garlic. Sauté for about 1 minute until fragrant but not browned.

Pour in the heavy cream and bring it to a gentle simmer, stirring constantly.

Once the cream is simmering, whisk in the grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth. If it’s too thick, add some reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.

Add the drained pasta to the skillet with the Alfredo sauce. Toss well until the pasta is well-coated.

Top the creamy pasta with the sliced blackened chicken. Garnish with fresh parsley for a pop of color and flavor.