1. Cut the chicken into bite-sized pieces and season with salt, pepper, and a dash of paprika.

2. Sear the chicken in a hot skillet with a little oil until golden brown and cooked through. Set aside.

3. In the same skillet, melt butter, then add maple syrup and minced garlic. Let it bubble for a minute.

4. Return the chicken to the skillet and toss in the maple garlic glaze until well coated and sticky.

5. Preheat the oven to 425°F (220°C).

6. Toss halved Brussels sprouts with olive oil, salt, and red pepper flakes. Roast for 20–25 minutes until crispy.

7. Boil the fettuccine in a large pot of salted water until al dente. Drain and set aside.

8. In a saucepan, melt butter and add Cajun seasoning. Pour in the heavy cream, whisking constantly.

9. Stir in Parmesan cheese and simmer until thickened to Alfredo consistency.

10. Add the pasta to the sauce and toss to coat evenly.

11. Plate the Alfredo pasta, top with maple garlic chicken bites, and serve with crispy Brussels sprouts.

12. Garnish with fresh parsley if desired.