Fill a large pot with water and bring it to a rolling boil
Pat your chicken completely dry with paper towels.
Season both sides of the chicken with salt, onion powder, and black pepper;
Heat 2 tablespoons of any oil in a large skillet over medium-high heat.
Place the chicken into the pan away from you. Let it sear undisturbed for 5 to 6 minutes
Flip the chicken once and cook the other side for another 4 to 5 minutes
Once both sides are cooked through, remove the chicken from the pan onto a plate. Let it rest for at least 5 minutes.
Drop your fettuccine into the boiling salted water and cook it according to package instructions
In a skillet, over medium heat, melt the butter
Pour in the heavy cream and stir to combine
Season the sauce with Cajun seasoning, salt, and pepper
Reduce the heat to low, add the parmesan in two or three additions, stirring vigorously between each
Add the minced garlic and sauté for 1 to 2 minutes, stirring until fragrant.
Add your drained fettuccine directly into the sauce pan
Toss the pasta gently to make sure every strand is coated
Slice your rested chicken at an angle against the grain
Layer the sliced chicken on top of the fettuccine
Serve and enjoy
