Season the chicken breasts on both sides with salt, pepper, and 1 tablespoon of Cajun seasoning. Pat dry with a paper towel before seasoning.

Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the chicken breasts. Sear for 6 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from skillet and let rest 5 minutes, then slice into strips.

While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, about 8 to 10 minutes, until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to burn it.

Add the Cajun seasoning and smoked paprika. Stir and let the spices bloom in the butter for 1 minute.

Pour in the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer. Cook for 4 to 5 minutes until the sauce thickens slightly.

Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Taste and adjust seasoning as needed.

Add the cooked pasta and toss to coat. Add a splash of reserved pasta water if the sauce is too thick. Add the sliced chicken and toss to combine. Garnish with fresh parsley and extra Parmesan. Serve immediately.