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Place the chicken between 2 sheets of plastic wrap on a cutting board, smooth side down, then pound the thick side of each chicken breast with a meat mallet until chicken is ½ inch thick.
In a small bowl mix together the Cajun seasoning, cayenne pepper, salt and pepper. Sprinkle the seasoning mix on both sides of the chicken and set aside.
Bring a pot of water to a boil, salt generously, add the pasta and cook according to the packet instructions until al dente. Once pasta is done cooking, drain, rinse lightly with water and set aside.
While the pasta is cooking, heat the olive oil in a large pan over medium-high heat and cook the chicken, about 6 minutes on each side, or until the chicken is golden and an instant read meat thermometer shows an internal temperature of 165°F. Remove the chicken from the pan and set aside.
In the same pan melt the butter, add the heavy cream and bring to a simmer for 3 minutes, stirring occasionally.
Next add in the garlic, parmesan cheese, salt and pepper to taste and cook for an additional 5 minutes or until the sauce is thick and has reduced.
Once the pasta is cooked, drain it, add it to the skillet and toss to coat. Cut the cooked chicken into thin strips and nestle into the pasta then serve and garnish with freshly chopped parsley, if desired.