Toss the chicken with Cajun seasoning until well coated.

Heat olive oil in a large skillet over medium-high and cook the chicken 4-5 minutes per side until cooked through; set aside.

Cook the fettuccine in salted water until al dente, then drain.

In the same skillet, melt butter and saute the garlic for 30 seconds.

Pour in the heavy cream and simmer 3-4 minutes, then whisk in the Parmesan until smooth.

Slice the chicken, return it to the pan with the pasta, toss to coat, and season to taste.