1-Cook 16 ounces of fettuccine in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining to help with the sauce later.

2-Season 1 pound of chicken pieces with ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon paprika, and ¼ teaspoon black pepper.

3-Heat 1 tablespoon olive oil in a large skillet over medium heat, then cook the chicken until it’s golden and reaches 165°F inside, which takes 10-15 minutes while turning it halfway.

4-Add the 13.5 ounces of sliced smoked sausage to the skillet and heat for 2-3 minutes, then remove both the chicken and sausage and keep them warm.

5-In the same skillet, melt ¼ cup unsalted butter over medium heat, add 1 tablespoon minced garlic, and cook for 1 minute until it smells great.

6-Stir in 2 cups heavy cream, 1 tablespoon Cajun seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes if you want extra spice. Bring it to a gentle boil, then simmer for 6-8 minutes until thickened.

7-Mix in 1 cup grated parmesan cheese until it melts smoothly into the sauce, adjusting salt as needed.

8-Put the cooked pasta, chicken, and sausage back into the skillet, toss everything together, and heat through, adding reserved pasta water to get the sauce just right.

9-Garnish with parsley and serve right away for the best taste. For added variety, try stirring in more herbs or veggies to make it your own.