Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season the chicken strips with Cajun seasoning and add to the skillet. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, and black pepper, and cook until the sauce thickens, about 3-5 minutes.

Add the cooked fettuccine and chicken back into the skillet with the creamy sauce. Toss to coat evenly. Serve hot, garnished with chopped parsley.