Bring a large pot of salted water to a boil.

Add the fettuccine or pasta of your choice and cook according to the package instructions, usually for 8-12 minutes, until al dente. Drain the pasta and set it aside, reserving a small amount of the cooking liquid.

In a large skillet or sauté pan, heat a drizzle of olive oil over medium-high heat.

Add the sliced or cubed chicken and sprinkle with Cajun seasoning. Cook the chicken, stirring occasionally, until it's fully cooked through and no longer pink in the center, about 6-8 minutes.

Reduce the heat to medium-low and pour in the heavy cream or half-and-half.

Whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Allow it to simmer for a few minutes, stirring occasionally, until it thickens to your desired consistency.

Add the cooked pasta to the skillet with the creamy Cajun sauce. Toss everything together until the pasta is evenly coated.

If the sauce seems too thick, thin it out by adding a splash or two of the reserved pasta cooking liquid.