1. In a large skillet over medium-high heat, heat olive oil. Add chicken pieces tossed with Cajun seasoning, salt, and pepper. Sear for 5–6 minutes until golden and cooked through. Remove from skillet and set aside.

2. Reduce heat to medium. In the same skillet, melt butter and add minced garlic. Sauté for 1 minute until fragrant.

3. Pour in heavy cream. Stir and simmer for 3–4 minutes to thicken slightly. Add Parmesan and paprika. Cook until sauce coats the back of a spoon.

4. Meanwhile, in a separate saucepan, cook pasta according to package directions until al dente. Drain and set aside.

5. Return chicken to the skillet. Add cooked pasta. Toss everything to coat in the Alfredo sauce and simmer for another 2–3 minutes.

6. Garnish with fresh parsley if desired and serve hot.