In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

While the pasta is cooking, pat the chicken breasts dry and rub them generously with Cajun seasoning, salt, and pepper.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove from the skillet, let rest briefly, and then slice.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest and grated Parmesan cheese, mixing until smooth.

Add the drained fettuccine to the sauce, tossing gently until the pasta is well-coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Return the sliced chicken to the skillet, combining it with the creamy pasta. Taste and adjust seasoning if necessary.

Serve your Lemon Pepper Cajun Chicken Fettuccine Alfredo immediately, garnished with extra Parmesan and a sprinkle of lemon zest.