1. Preheat oven to 425°F. Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until crispy, flipping halfway.

2. Heat olive oil in a large skillet over medium-high. Season chicken with Cajun seasoning, salt, and pepper. Sear until golden and cooked through, about 6–8 minutes. Remove and set aside.

3. In the same skillet, reduce heat to medium. Add garlic and cook for 30 seconds. Stir in maple syrup and a pinch of Cajun seasoning. Simmer 2–3 minutes until thickened. Return chicken to coat in glaze.

4. Boil fettuccine in salted water according to package instructions. Reserve 1/4 cup pasta water, then drain.

5. In a saucepan, melt butter over medium heat. Add garlic, cook 30 seconds. Pour in cream, bring to a simmer. Stir in Parmesan and Cajun seasoning. Add pasta water if needed to loosen sauce.

6. Toss cooked pasta in Alfredo sauce. Plate pasta, top with maple garlic chicken, and serve with roasted Brussels sprouts. Garnish with extra Parmesan or herbs if desired.