Season the chicken breasts with salt, pepper, and Cajun seasoning. Heat a skillet over medium-high heat with olive oil. Sear the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove, slice, and set aside.

In a large pot, boil salted water and cook the pasta according to package directions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain, and add olive oil to prevent sticking.

In the same skillet, melt unsalted butter over medium heat. Sauté minced garlic for 1-2 minutes. Stir in Cajun seasoning and smoked paprika, cooking for an additional minute. Add heavy cream and chicken broth, and simmer for 4-5 minutes.

Stir in grated Parmesan until melted. Toss drained pasta into the sauce, adding sliced chicken and combining well. Adjust thickness with reserved pasta water if needed.

Serve in bowls, garnished with parsley and extra Parmesan. Enjoy hot!