1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown and fully cooked. Remove and set aside.

2. In the same skillet, melt butter and add garlic. Stir in chili flakes or chili garlic sauce and cook for 30 seconds until fragrant.

3. Return the chicken to the pan and coat in the chili garlic butter.

4. In a separate saucepan, heat the heavy cream, Parmesan cheese, sweet corn, and Cajun seasoning over medium heat. Stir until smooth and thickened.

5. Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.

6. Combine the cooked pasta with the Alfredo sauce. Add reserved pasta water to loosen if needed.

7. Fold in the chili garlic butter chicken and stir gently to combine.

8. Serve hot, garnished with extra Parmesan or chili flakes if desired.