Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for 2-3 minutes.

Season 4 chicken breasts with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes.

Cook the seasoned chicken for 6-7 minutes on each side until golden and 165°F internal temperature.

Sauté 4 cloves of minced garlic in the same skillet for 30 seconds until fragrant.

Pour in 2 cups of chicken broth and scrape up any browned bits from the skillet.

Add 1 cup of heavy cream and heat for another 2-3 minutes until slightly bubbling.

Stir in 12 ounces of uncooked fettuccine and cover to cook for 10-12 minutes, stirring occasionally.

Slice the cooked chicken into strips while the pasta cooks.

Stir in ½ cup of grated Parmesan cheese until creamy.

Combine the sliced chicken with the pasta and sauce until well mixed.

Add ¼ cup of chopped parsley and 1 tablespoon of butter, stirring until melted.

Taste and adjust seasoning, then serve hot, garnished with extra Parmesan cheese and parsley.