Cajun Chicken Alfredo

BLACKENED CHICKEN: 1 1/2 lb boneless chicken breasts 1 TBS cajun seasoning 1 1/2 tsp kosher salt 2 TBS butter CAJUN CHICKEN SAUCE AND PASTA 1 LB fettucini 2 TBS butter 8 cloves fresh garlic 1/2 cup chicken broth 1 cup whipping cream 3 cup parmesan cheese 1/2-1 tsp cajun seasoning 1/4-1/2 tsp kosher salt 1/2-1 cup reserved pasta water handful of fresh parsley, for garnish COOK THE PASTA: reserve 1 cup of water when its finished. MAKE THE SAUCE: Add butter and saplsh of chicken broth to a skillet over medium heat. Add minced garlic and cook, stirring often, until fragrant, about 1 minute. Deglaze the pan with the remaining chicken broth. Reduce heat to low. Add heavy cream and stir to combine. Add parmesan cheese in small handfuls, stirring after each addition until completely melted and smooth. Keep heat on low and cheese slowly to prevent clumping. Season with remaining Cajun seasoning and salt to taste. Add cooked pasta, some reserved pasta water, and parsley. Toss to combine, adding more pasta water as needed until sauce coats the noodles.