1. Heat the olive oil in a large skillet over medium heat.

2. While the oil is heating, season both sides of the chicken breasts with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.

3. Once the oil is hot, place the chicken breasts in the skillet and cook for 6 to 7 minutes per side until the chicken is golden brown and cooked through.

4. Remove the chicken from the skillet and set it aside on a cutting board to rest for a few minutes.

5. In the same skillet, melt the butter over medium heat.

6. Add the minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant and slightly golden.

7. Pour in the heavy cream and chicken broth, stirring to combine.

8. Bring the mixture to a simmer and cook for 3 to 4 minutes, allowing it to thicken slightly.

9. Add the grated Parmesan cheese to the skillet and stir until the cheese is fully melted and the sauce becomes smooth.

10. While the sauce is simmering, cook the fettuccine pasta according to the package directions.

11. Once the pasta is al dente, drain it, reserving about 1/2 cup of pasta water.

12. Slice the rested chicken breasts into thin strips.

13. Add the drained fettuccine pasta to the skillet with the creamy sauce, tossing to coat the pasta evenly.

14. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, to reach your desired consistency.

15. Stir in the chopped parsley and lemon juice, and then add the sliced chicken on top of the pasta.

16. Toss everything together until well combined and heated through.

17. Serve immediately, garnished with extra parsley if desired.