2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 tablespoon Cajun seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

8 ounces fettuccine pasta

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1⁄2 cup chicken broth

1⁄2 cup grated Parmesan cheese

1⁄4 cup chopped fresh parsley

1 tablespoon lemon juice

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Heat olive oil in a large skillet over medium heat.
Season both sides of the chicken breasts with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the seasoned chicken to the skillet and cook for 6–7 minutes per side, or until golden brown and cooked through.
Remove chicken from the skillet and let it rest on a cutting board.
In the same skillet, melt butter over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant.
Stir in heavy cream and chicken broth, bringing the mixture to a simmer.
Cook for 3–4 minutes until slightly thickened.
Stir in grated Parmesan cheese until the sauce is smooth.
Meanwhile, cook fettuccine according to package instructions. Reserve 1/2 cup pasta water, then drain.
Slice the rested chicken into strips.
Add cooked pasta to the skillet, tossing to coat in the sauce.
Add pasta water a tablespoon at a time if needed to thin the sauce.
Stir in chopped parsley and lemon juice.
Return sliced chicken to the skillet and toss everything together until combined.
Serve hot, garnished with additional parsley if desired.

Substitute shrimp for a seafood variation.

Add vegetables like bell peppers, spinach, or mushrooms for extra nutrition.

Use half-and-half for a lighter version.

Store leftovers in the fridge for up to 3 days; reheat gently with added cream or broth.

Fettuccine can be replaced with penne, linguine, or rigatoni.