Drizzle olive oil over the chicken breasts and coat well. Generously apply Cajun seasoning and rub it into the meat.

Heat the skillet over medium-high heat and add the chicken. Cook for 5-6 minutes per side until blackened and crispy, then let it rest for 5 minutes.

Bring salted water to a boil in a large pot, add fettuccine, and cook for 8-10 minutes until al dente. Drain and set aside.

In the same skillet, melt butter over medium heat, sauté minced garlic until fragrant, then stir in heavy cream and simmer for 2-3 minutes.

Gradually add Parmesan cheese, mixing until smooth. Season with salt and pepper to taste.

Toss the cooked fettuccine in the Alfredo sauce, adding pasta water if necessary for consistency.

Slice the chicken and layer it on top of the pasta. Garnish with parsley and additional Parmesan.