Season the chicken breasts generously with salt, pepper, and Cajun seasoning. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest.

In a large pot, bring salted water to a rolling boil. Add in your pasta of choice and cook for 8-10 minutes until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside.

In the same skillet, add 2 tablespoons of unsalted butter and melt it over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the Cajun seasoning and smoked paprika, warming them for another minute before pouring in the heavy cream and chicken broth. Simmer for 4-5 minutes until the sauce thickens slightly.

Gradually whisk in the grated Parmesan cheese, allowing it to melt into the sauce. Taste and season with additional salt and pepper as needed.

Once the sauce has thickened, add the drained pasta and sliced chicken to the skillet. Gently toss until the pasta is thoroughly coated. If needed, add some reserved pasta water to reach desired consistency.

Transfer the Creamy Cajun Chicken Pasta to serving plates, sprinkle with chopped parsley if desired, and serve immediately.