1. Bring a large pot of salted water to a boil and cook the twisted pasta until al dente. Reserve 1/2 cup pasta water, then drain.

2. Pat the chicken dry and toss with 1.5 teaspoons Cajun seasoning, the salt, and black pepper.

3. Heat the olive oil in a large skillet over medium high. Sear the chicken in a single layer until browned and cooked through, 5 to 6 minutes. Transfer to a plate.

4. Reduce heat to medium, add the butter to the same skillet, then the garlic. Cook until fragrant, about 30 seconds.

5. Pour in the heavy cream and whisk in the remaining 1 teaspoon Cajun seasoning. Simmer gently 3 to 4 minutes until slightly thickened.

6. Stir in the Parmesan until the sauce is smooth and creamy.

7. Return the chicken to the pan along with the cooked pasta. Toss, loosening with splashes of the reserved pasta water until glossy and silky.

8. Stir in parsley. Add red pepper flakes and lemon juice if using. Taste and adjust salt or Cajun to preference.

9. Serve hot, with extra Parmesan if you like.