1. Slice chicken breasts in half lengthwise to create thin cutlets. Pat dry and season both sides with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Let rest for 10 minutes.

2. In a large skillet over medium heat, melt 3 tablespoons butter with olive oil. Add minced garlic and cook for 30 seconds. Sear chicken on each side for 4–5 minutes until golden and cooked through. Remove from skillet and rest.

3. Boil rotini pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and toss pasta with 1 tablespoon butter.

4. In the same skillet, reduce heat and pour in heavy cream. Whisk gently for 1–2 minutes. Gradually add Parmesan cheese, whisking until smooth. Season with salt and pepper. Add pasta water as needed to loosen sauce.

5. Add cooked rotini into the sauce and toss to coat evenly. Let simmer 2–3 minutes so the pasta absorbs flavor.

6. Slice rested chicken into strips. Add on top of the pasta or mix in.

7. Garnish with fresh parsley, more Parmesan, and red pepper flakes if desired. Serve hot.