In a large pot of salted boiling water, cook the linguine or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat. Season the chicken cutlets or tenders with Cajun seasoning, kosher salt, and black pepper.
Add the seasoned chicken to the skillet and cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing into strips.
In the same skillet, reduce the heat to medium and add the salted butter. Once melted, add the chopped garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes until it starts to thicken.
Gradually stir in the 1 1/2 cups of Parmesan cheese and lemon juice, mixing until the cheese is melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Toss the cooked pasta in the Alfredo sauce until well coated. Add the sliced chicken on top and gently mix to combine.
Serve the Lemon Pepper Cajun Chicken Fettuccine Alfredo hot, garnished with the remaining 2 tablespoons of Parmesan cheese, chopped parsley, and a sprinkle of crushed red pepper flakes for an extra kick.
