Cook pasta in boiling salted water according to package directions until al dente. Drain and set aside.

Season chicken with 1 tsp Cajun seasoning. In a large skillet over medium-high heat, sear chicken in a bit of oil until golden and cooked through (6-8 minutes).

Add 1 tbsp of chili oil to the pan, toss with the chicken for 1 minute, then remove chicken from the pan and set aside.

In the same skillet, add zucchini twists. Sauté over high heat for 2-3 minutes until charred but still firm. Remove and set aside.

Reduce heat to medium. Add butter and minced garlic, cooking for 1 minute.

Pour in heavy cream and the remaining Cajun seasoning. Simmer for 3-4 minutes until slightly thickened.

Whisk in Parmesan cheese until the sauce is smooth.

Toss the cooked pasta into the sauce until well coated.

Plate the pasta and top with the charred zucchini and chili oil chicken bites.

Drizzle with the remaining chili oil and garnish with fresh parsley.