Season the chicken breasts with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and let rest, then slice into strips.

In a pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Reserve 1 cup pasta water before draining. Drain pasta and set aside.

In the same skillet, lower heat and melt butter. Add minced garlic and sauté for 1 minute. Stir in Cajun seasoning and smoked paprika, cooking for another minute. Pour in heavy cream and chicken broth, simmering until the sauce thickens, about 4-5 minutes.

Once thickened, add cooked pasta and sliced chicken to the skillet. Toss gently to coat pasta with sauce. Adjust sauce thickness with reserved pasta water as needed.

Stir in grated Parmesan cheese until melted. Adjust seasoning if necessary. Serve garnished with fresh parsley.