1. Cut chicken into bite-sized cubes and pat them dry. Season with salt, pepper, and 1 teaspoon Cajun seasoning.

2. Heat 1 tablespoon olive oil or butter in a skillet over medium-high heat. Add chicken in a single layer and sear until golden brown.

3. Add minced garlic to the pan and stir for 30 seconds, then pour in the maple syrup. Stir and let it simmer until thickened and glazed. Set chicken aside.

4. Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.

5. In the same skillet, melt 1 tablespoon butter. Add heavy cream, remaining Cajun seasoning, and red pepper flakes. Simmer gently.

6. Stir in Parmesan cheese until melted and smooth. Add pasta water a little at a time if needed to loosen the sauce.

7. Toss cooked pasta in the Cajun Alfredo sauce. Simmer 1–2 minutes to absorb flavor.

8. Serve pasta with maple garlic chicken on top or on the side. Garnish with fresh parsley and optional Brussels sprouts.