Heat the olive oil in a large skillet over medium heat.

Season both sides of the chicken breasts with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Once the oil is hot, place the chicken breasts in the skillet and cook for 6 to 7 minutes per side until golden brown and cooked through.

Remove the chicken from the skillet and set it aside to rest.

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for 1 to 2 minutes until fragrant.

Pour in the heavy cream and chicken broth, stirring to combine.

Bring to a simmer and cook for 3 to 4 minutes, allowing it to thicken.

Add the grated Parmesan cheese and stir until fully melted and smooth.

Cook the fettuccine pasta according to the package directions, then drain, reserving about 1/2 cup of pasta water.

Slice the rested chicken breasts into thin strips.

Add the drained fettuccine to the skillet with the sauce, tossing to coat evenly.

If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

Stir in chopped parsley and lemon juice, then add sliced chicken on top.

Toss everything together until well combined and heated through.

Serve immediately, garnished with extra parsley if desired.