1. Cut chicken into bite-sized pieces and toss with garlic chili oil, salt, and pepper. Let marinate.

2. Slice zucchini into long ribbons using a vegetable peeler. Char in a hot skillet with olive oil until grill marks appear. Set aside.

3. In a separate skillet, sear chicken on medium-high heat until golden and cooked through. Avoid overcrowding.

4. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.

5. In another skillet, melt butter and sautée garlic until fragrant. Add heavy cream and Cajun seasoning. Simmer until slightly thickened.

6. Stir in Parmesan cheese until melted and smooth. Add reserved pasta water as needed to adjust consistency.

7. Toss pasta in the sauce until well coated. Plate pasta, top with chicken, and garnish with charred zucchini twists and parsley.