Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain.

In a medium bowl, coat the diced chicken with Cajun seasoning, salt, and pepper.

Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.

Lower the heat and melt butter in the skillet; add minced garlic and sauté for 30 seconds. Stir in honey and heavy cream.

Add the chicken back to the skillet and toss in the drained fettuccine, adding reserved pasta water as needed for consistency.

Plate the pasta and garnish with fresh parsley before serving.