Cut the chicken breasts into bite-sized chunks and season generously with Cajun seasoning, salt, and pepper. Set aside.

Heat a large skillet or Dutch oven over medium-high heat with a splash of oil. Add the chicken and sear for 6–8 minutes until golden brown. Set aside, keeping the drippings in the pot.

Lower the heat and melt the butter in the same pot. Add minced garlic and honey, stirring until bubbling.

Pour in the chicken broth and bring to a boil. Add uncooked fettuccine or linguine, stirring occasionally. Cook for 10–12 minutes until tender.

Return the seared chicken to the pot and stir in heavy cream. Simmer for 5–6 minutes to thicken the sauce.

Stir in grated Parmesan cheese until melted. Taste and adjust seasoning, then garnish with chopped parsley before serving.