1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and ½ tablespoon Cajun seasoning. Sear until golden and cooked through, about 6–8 minutes.

2. Add minced garlic to the chicken and cook for 1 minute. Remove chicken and sprinkle with Parmesan. Set aside.

3. In the same skillet, lower heat to medium. Add butter and stir in chopped sun-dried tomatoes. Sauté for 1–2 minutes.

4. Pour in heavy cream. Once simmering, add remaining Cajun seasoning and stir in Parmesan until sauce thickens, about 3–4 minutes.

5. Return chicken to the pan, coating it in the Alfredo sauce.

6. In another skillet, heat olive oil over high heat. Add broccolini and cook undisturbed for 2–3 minutes. Flip and cook 5–7 minutes more, adding garlic and salt toward the end.

7. Plate the chicken with charred broccolini, spoon sauce over, and garnish with parsley if desired.