Begin by cutting 1.5 lbs of boneless chicken breast or thighs into bite-sized cubes and patting them dry with paper towels. Season the chicken with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon of Cajun seasoning.

In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the seasoned chicken and sear for about 6-8 minutes until golden brown.

Once browned, add 3 cloves of minced garlic and stir for 30 seconds. Pour in 4 tablespoons of maple syrup and let simmer for 2-3 minutes until thickened.

In a large pot, boil salted water and add 8 oz of pasta. Cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.

In the same skillet, melt 1 tablespoon of butter over medium heat. Add 1 cup of heavy cream, remaining 1 teaspoon Cajun seasoning, and optional red pepper flakes. Simmer for 3-4 minutes.

Stir in ¾ cup grated Parmesan cheese until melted and smooth. Gradually add reserved pasta water to adjust the sauce's consistency.

Add drained pasta to the skillet with the sauce and toss for 1-2 minutes to combine.

Serve by plating the creamy pasta and topping with glazed Maple Garlic Chicken Bites, garnished with parsley.