Cook the pasta according to package instructions until al dente. Drain and set aside, optionally tossing with a little olive oil to prevent sticking.

Season the chicken breasts generously with Cajun seasoning.

Heat olive oil in a skillet over medium heat. Add seasoned chicken and cook until golden brown and no longer pink in the center.

Remove the chicken from the skillet and let it rest.

In the same skillet, add minced garlic and sauté until fragrant, about a minute.

Pour in the heavy cream and let it bubble gently before stirring in the Parmesan cheese until melted.

Slice the cooked chicken and add it to the sauce along with the drained pasta. Toss everything together to coat.

Season with salt and pepper to taste, then serve hot, garnished with chopped parsley.