1. Marinate chicken: Toss diced chicken with garlic chili oil, 1/2 tsp salt, and 1/4 tsp pepper. Let stand 10 minutes while you start the pasta water.

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

3. Sear chicken: Heat a large skillet over medium-high. Add marinated chicken in a single layer and cook 5 to 7 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate.

4. Char zucchini: Use a vegetable peeler to shave zucchini into long ribbons. In the same skillet, add olive oil and zucchini. Cook 2 to 3 minutes until lightly charred and just tender. Season with a pinch of salt and pepper. Transfer with the chicken.

5. Make Cajun Alfredo: Lower heat to medium. Add heavy cream to the skillet and simmer 2 minutes. Whisk in Cajun seasoning, then Parmesan until smooth and creamy. Adjust thickness with a splash of reserved pasta water if needed.

6. Combine: Add pasta to the sauce and toss until coated. Fold in chicken and half of the zucchini ribbons, reserving some for garnish. Season to taste with remaining salt and pepper.

7. Serve: Twirl pasta into bowls, top with remaining charred zucchini, and drizzle a little extra garlic chili oil if you want more heat.