Bring a large pot of salted water—about 1 teaspoon of salt per quart of water—to a boil.

Cook the pancetta until crispy in a large skillet over medium heat. Transfer to a paper towel-lined plate and set aside. Leave the rendered fat in the pan.

Place the skillet back over medium heat. Add a few teaspoons of oil if necessary. Toss the chicken pieces with the Cajun seasoning and pepper flakes and cook for 5 to 6 minutes or until just cooked through. Remove the chicken to a plate and set aside.

Meanwhile, add the pasta to the boiling water and cook until just al dente. Save about 1/2 cup of the pasta cooking water and drain the pasta.

Add the garlic to the skillet and cook for 1 minute. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Add the cream and bring to a simmer; reduce the heat to medium-low and simmer for 3 to 4 minutes or until slightly reduced.

Add the Parmesan cheese and stir until the sauce has thickened slightly. Return the chicken and pancetta to the skillet and stir. Add the cooked pasta, tossing it to coat it thoroughly. If the sauce is too thick, add a little pasta water or more cream or broth. Taste and adjust the seasonings with salt and pepper as needed.

Garnish with fresh chopped parsley and serve with extra Parmesan cheese. Enjoy!