Cube chicken breasts and season with salt and cajun seasoning.
Heat saute pan over medium heat. Add olive oil to pan. When heated, add cubed chicken and cook evenly on all sides, about 4-5 minutes. Remove chicken from pan, set aside, and cover to keep warm.
Add minced garlic and cook for 30 seconds. Add chicken broth, water, heavy cream, and pasta to pan. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 8-10 minutes (or according to your pasta's package directions for al dente pasta). Most of the liquid should be absorbed.
Remove lid and add parmesan cheese. Stir to combine and allow cheese to melt, about 1-2 minutes.
Add cooked chicken and stir to incorporate. Remove pan from heat and allow to sit for 5 minutes to allow sauce to thicken.
Optionally, top pasta with fresh parsley before serving.
My original recipe included spinach. If desired, Add two handfuls of spinach to your dish along with the cheese.
Fettuccine can be substituted with other pasta you have on hand - bow ties, cavatappi, spaghetti, or shells are all great choices.