Season the chicken

• Pat the chicken breasts dry with paper towels.
• Coat both sides evenly with the Cajun seasoning, paprika, garlic powder, black pepper and Italian seasoning.

Sear the chicken

• Heat a deep skillet over medium-high heat and add the olive oil and a tablespoon of the butter.
• Once hot, sear the chicken for 4-5 minutes per side until golden brown and cooked through to 74 °C internally.
• Remove the chicken from the pan and let it rest.

Brown the butter

• Melt the remaining butter in the same pan over medium heat, stirring often, until golden brown and nutty.
• Do not walk away, it browns quickly.

Sauté the garlic

• Add the thinly sliced garlic to the brown butter and sauté until fragrant.

Cook the pasta in the sauce

• Pour in the milk and chicken stock, stir to combine and bring to a gentle simmer.
• Add the fettuccine and cook, stirring occasionally so it doesn't stick, adding a splash more broth or milk if the liquid reduces too fast.
• Do not drain anything.

Make it creamy

• Reduce the heat to medium-low once the pasta is al dente.
• Stir in the heavy cream and grated Parmesan until everything melts into a rich, velvety sauce.

Add the chicken back

• Slice the rested chicken and return it to the pan.
• Let it soak up the creamy Cajun sauce.

Serve

• Top with chopped parsley, extra Parmesan and a squeeze of lemon juice.