Fill a large pot with salted water and bring it to a rolling boil. Add your pasta and cook until al dente, about 8 minutes. Drain and set aside.

In a skillet over medium-high heat, add olive oil. Season your chicken with Cajun seasoning and place it in the skillet. Cook for 6-7 minutes on each side until golden brown. Remove from heat and slice into strips.

Using the same skillet, toss in minced garlic and sauté in the residual oil for about 30 seconds until fragrant.

Pour in the heavy cream and chicken broth; let it simmer gently, allowing the flavors to meld.

Stir in the freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed.

Gently toss your cooked pasta and sliced chicken into the creamy sauce, ensuring everything is well coated and heated through.

Plate your Cajun Chicken Alfredo and garnish with extra Parmesan or freshly cracked black pepper, if desired.