Season the chicken breasts with salt, pepper, and 1 tablespoon Cajun seasoning.

Heat the olive oil in a skillet over medium-high heat until shimmering.

Add the chicken and sear until golden, about 6-7 minutes per side, until an instant-read thermometer reads 165°F. Remove the chicken and rest on a plate.

Bring a large pot of salted water to a boil.

Cook the pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté 30-45 seconds until fragrant.

Stir in the remaining 1 tablespoon Cajun seasoning and the smoked paprika. Cook 15-20 seconds to bloom the spices.

Pour in the heavy cream and chicken broth. Stir and bring to a gentle simmer.

Add the Parmesan and stir until melted and the sauce thickens slightly. If the sauce is too thick, loosen with a splash of reserved pasta water.

Slice the rested chicken into strips. Return the sliced chicken to the skillet, then add the drained pasta.

Toss until the pasta is evenly coated and heated through.

Taste and adjust salt, pepper, or Cajun seasoning. Finish with a squeeze of lemon juice if you want brightness.

Plate in shallow bowls, garnish with chopped parsley and optional red pepper flakes.

Serve with garlic bread and a crisp salad for contrast.