Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Season and Cook Chicken: In a bowl, toss the chicken with garlic powder and 1/2 tablespoon Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through (5-7 minutes). Remove and set aside.

Cook the Shrimp: In the same skillet, add the remaining olive oil. Toss the shrimp with the remaining Cajun seasoning. Cook the shrimp until pink and opaque (2-3 minutes per side). Remove and set aside with the chicken.

Make the Alfredo Sauce: Melt the butter in the same skillet over medium heat. Add the minced garlic and cook until fragrant (1 minute). Do not burn.

Stir in Cream and Cream Cheese: Stir in the heavy cream and softened cream cheese. Cook, stirring constantly, until the cream cheese is melted and the sauce is smooth.

Add Parmesan Cheese: Gradually add the Parmesan cheese, stirring until melted and the sauce is thickened.

Season: Season with salt and pepper to taste. Remember the Cajun seasoning is often salty.

Combine Ingredients: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat. If the sauce is too thick, add pasta water until desired consistency is reached.

Add Chicken and Shrimp: Return the cooked chicken and shrimp to the skillet. Toss gently to combine and heat through.

Serve: Serve immediately, garnished with fresh parsley or green onions, if desired.