Season the chicken breasts with salt, pepper, and Cajun seasoning. Heat a skillet with olive oil and sear the chicken for 6–7 minutes on each side until cooked through. Let it rest before slicing.

In a large pot, boil water and salt it generously. Cook the pasta until al dente, typically 8–10 minutes. Reserve 1 cup of pasta water, then drain.

In the same skillet, melt the butter and sauté minced garlic until fragrant. Stir in Cajun seasoning and smoked paprika, then pour in heavy cream and chicken broth. Simmer for 4–5 minutes until thickened.

Fold in grated Parmesan cheese until melted. Add cooked pasta and sliced chicken, tossing gently to combine. Adjust sauce thickness with reserved pasta water as needed.

Garnish with fresh parsley and serve hot, with extra Parmesan if desired.