Cut the chicken breasts in half.
Sprinkle each side with 1 Tbs Cajun Seasoning.
To a shallow rimmed pan add oil. Let the pan heat up, then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut.
While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
Next, chop the red and green peppers, onions and mince the garlic.
Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted, add the sliced peppers, onions, and garlic, and sautee. Cook for 5 minutes to soften but allowing them to still stay crunchy.
Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water from the fettucini.
Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
To the pan, add the drained cooked pasta.
Top with the reserved green onions and jalapenos. Enjoy!