1. Begin by seasoning the chicken breasts generously with Cajun seasoning. Make sure every inch is covered to ensure maximum flavor.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes on each side, or until fully cooked and blackened on the outside. Remove from the skillet and let them rest before slicing.
3. Meanwhile, cook fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
4. In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Pour in the heavy cream, stirring gently. Let it simmer for a couple of minutes before adding the Parmesan cheese. Stir continuously until the cheese has melted and the sauce is smooth.
6. Add the cooked pasta to the sauce, tossing to coat the noodles thoroughly. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
7. Slice the blackened chicken and place it atop the creamy pasta. Garnish with freshly chopped parsley for that touch of color and freshness.

When making this dish, I always remember how my grandmother taught me to be patient with sauces. “Let the flavors mingle,” she used to say, and it’s advice that resonates with me every time I’m cooking.