Fine Sea Salt and Freshly Ground Pepper, for seasoning
Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
Slice the chicken breasts in half if very thick. Season liberally with the Cajun seasoning on both sides.
Heat the butter in a high-sided skillet over medium heat.
When the butter bubbles, add the chicken, and sear on both sides until browned and cooked through, about 5-8 minutes per side, depending on the thickness of the chicken breasts.
Remove the chicken from the skillet, and set aside. Slice into bite-sized pieces.
Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.
Give the sauce a taste, and add extra salt and pepper, if necessary.
Add the pasta to the sauce, and toss until coated.
Serve the pasta in bowls, then top with the Cajun chicken breasts.
Garnish with parsley and more Cajun seasoning, if desired, and enjoy immediately.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!
How to store: Transfer to an airtight container and store in the fridge for 2-3 days. Store the pasta and chicken separately. When reheating, prepare to add a little extra milk to the pasta sauce since it will coagulate in the fridge. Reheat in 30-second increments in the microwave.How to make your own Cajun seasoning: Combine equal parts garlic powder, onion powder, black pepper, smoked paprika, kosher salt and oregano. Sprinkle in a little cayenne pepper and red pepper flakes, too.