Pat the chicken dry and season both sides with salt, pepper, and 1 tablespoon Cajun seasoning.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear 4 to 6 minutes per side, until deeply browned and cooked through. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice.

While the chicken cooks, bring a large pot of salted water to a boil. Add your pasta and cook until just al dente. Reserve 1 cup of the pasta water, then drain the pasta.

Return the skillet to medium heat and melt the butter.

Add the minced garlic and cook for 30 to 60 seconds until fragrant. Stir in the Cajun seasoning and the smoked paprika, toasting them briefly to bloom the spices.

Pour in the chicken broth and use a spoon to scrape any browned bits from the pan. Simmer for 1 to 2 minutes to concentrate flavor.

Add the heavy cream and gently simmer until the sauce thickens slightly, about 2 to 3 minutes.

Stir in the grated Parmesan until the sauce is smooth. If it seems too thick, loosen it with a few tablespoons of the reserved pasta water until you reach the desired consistency. Taste and adjust salt and heat.

Add the drained pasta and sliced chicken to the skillet. Toss gently to coat and let the flavors marry for 1 minute.

Finish with a squeeze of fresh lemon and chopped parsley. Serve immediately with extra Parmesan and red pepper flakes if you like heat.