1. Cut chicken thighs into bite-sized pieces. Season with salt, pepper, and a light sprinkle of Cajun seasoning.

2. Heat 1 tablespoon olive oil in a skillet over medium-high. Sear chicken in batches until golden and fully cooked. Set aside.

3. In the same skillet, reduce heat and melt 2 tablespoons butter. Stir in minced garlic and cook until fragrant.

4. Add ½ cup Parmesan cheese and stir until a sauce forms. Toss cooked chicken in the sauce to coat.

5. In a separate saucepan, melt remaining butter. Add sun-dried tomatoes and Cajun seasoning. Stir in heavy cream and simmer.

6. Add ¼ cup Parmesan and stir until sauce thickens. Toss in cooked pasta until well coated.

7. Toss broccolini with olive oil, salt, and pepper. Char in a hot grill pan or skillet until tender-crisp and lightly blistered.

8. Plate Alfredo pasta, top with chicken bites, and add broccolini. Garnish with more Parmesan and black pepper if desired.