1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions. Drain and set aside, reserving ½ cup pasta water.

2. Pat chicken breasts dry and rub with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through, about 5-6 minutes per side. Let rest and slice into strips.

3. In the same skillet, melt butter and sauté minced garlic until fragrant. Stir in flour to create a roux.

4. Slowly whisk in milk and heavy cream until smooth and thickened. Reduce heat and stir in mozzarella and Parmesan cheese until melted.

5. Add cooked fettuccine to the sauce and toss until coated. Use reserved pasta water to loosen sauce if needed.

6. Top with sliced Cajun chicken and garnish with fresh parsley. Serve hot.