1. Cut chicken into bite-sized pieces and pat dry. Season with salt, pepper, and a bit of Cajun seasoning.

2. Heat olive oil in a skillet over medium-high heat. Sear chicken in batches until golden and cooked through, about 6–8 minutes.

3. Reduce heat to medium. Add butter and garlic to the pan, cooking until fragrant. Stir in maple syrup and let it simmer for 1–2 minutes.

4. Return chicken to the pan, tossing to coat in the sticky glaze. Remove from heat and keep warm.

5. Boil fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water, then drain pasta.

6. In another pan, melt butter and sauté garlic. Add cream and Cajun seasoning, simmering until slightly thickened.

7. Stir in Parmesan until smooth. Add a bit of pasta water if the sauce needs loosening.

8. Toss cooked pasta in the Alfredo sauce until fully coated. Adjust seasoning if needed.

9. Plate the pasta, top with glazed chicken bites, sprinkle with parsley, and add optional sides like Brussels sprouts.

10. Serve hot and enjoy immediately.