Begin by boiling a large pot of salted water. Add the fettuccine and cook according to package instructions, until al dente. Once finished, drain and set aside.

Pro Tip: Add a splash of olive oil to the boiling water to prevent the pasta from sticking.

In a mixing bowl, toss the cubed chicken with Cajun seasoning until well-coated.

Pro Tip: Let the chicken marinate for about 10 minutes for the flavors to penetrate deeply.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken and set aside.

Pro Tip: Make sure not to overcrowd the pan to get a nice sear on the chicken.

In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until the onion is translucent.

Pro Tip: Stir frequently to prevent the garlic from burning.

Pour in the chicken broth and heavy cream. Stir until well combined, then bring to a simmer. Reduce heat and add grated Parmesan cheese, stirring until the cheese melts into the sauce.

Pro Tip: Adjust the consistency of the sauce by adding pasta water if it’s too thick.

Return the chicken to the skillet and add the cooked pasta. Toss everything together until coated in the creamy sauce. Season with salt and pepper to taste.

Pro Tip: Reserve a little pasta water, and add it if the sauce is too thick for your liking.

Serve hot, garnished with fresh parsley for a burst of color and freshness.

Pro Tip: For a spicy kick, sprinkle some extra Cajun seasoning on top before serving.