Cook the fettuccine noodles according to the package until they're al dente. Make sure to salt your boiling water well! Save some pasta water when you drain when they are done!! Set them aside for now.

Mince your garlic. Next, Slice your chicken breast into long thin strips. In a small bowl, mix together the cajun seasoning and rub the seasoning onto the chicken. Set this aside. 

In a large saucepan, melt the butter on medium heat. When it's almost fully melted, add in the garlic cloves. Stir around and then add in the flour. Stir in the flour, let cook for a minute or so and make a roux. 

To this butter/flour mixture, slowly add in 1/2 cup of whole milk. Stir around, mix well (I recommend using a whisk) until it's combined. Cook for 1 minute or so and then add in the parmesan cheese as well as the heavy cream.

Stir consistently on low/medium heat until the sauce becomes thick and creamy. Add salt and pepper to taste. If the sauce gets too thick, add more milk and stir accordingly. It will thin itself out! NEVER let the sauce boil! 

In another pan, add a dash of olive oil on medium heat and then add the chicken breast. Cook on each side for about 3-4 minutes until the chicken is fully cooked through.

In the meantime, add the cooked fettuccine noodles directly into the sauce pan. If the noodles are too dry, add a bit of pasta water to them and toss.

Toss until each noodle is fully coated with the alfredo sauce. Add your chicken strips on top. Garnish with fresh herbs, red pepper flakes and more salt and pepper if needed. Enjoy while hot and fresh!