Season the chicken breasts with Cajun seasoning on both sides.

Heat olive oil in a large skillet over medium-high heat.

Add the seasoned chicken and cook for about 6-7 minutes on each side, or until cooked through and blackened. Remove from skillet and let rest.

In a pot, bring salted water to a boil and cook the fettuccine according to package instructions until al dente.

Drain the pasta and set aside, reserving a little pasta water.

In the same skillet used for the chicken, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using), whisking until smooth and creamy.

Slice the blackened chicken into strips.

Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water.

Top with sliced chicken and garnish with chopped parsley. Serve immediately.