In a large pot, bring water to a boil, then season it with salt. Add the pasta, cooking it according to the package instructions. Reserve 1 cup of pasta water before draining the pasta and setting it aside.

Season the chicken tenderloins on both sides with Cajun seasoning. Heat a large skillet over medium-high heat and add the chicken, browning and cooking until it reaches an internal temperature of 165 °F (74 °C). Once cooked, remove the chicken from the skillet and place it on a plate to cool.

In the same skillet, melt the butter over medium heat. Once melted, add in the minced garlic, cooking for about 2 minutes until fragrant.

Stir in the cream cheese, allowing it to melt before switching to a whisk. Gradually add in the milk while whisking to maintain a smooth consistency. Next, add in the grated Parmesan cheese and continue whisking until a smooth sauce forms. Season to taste with salt and pepper, allowing the sauce to simmer for 5 minutes to thicken slightly.

Meanwhile, slice the cooled chicken into smaller pieces. Add cooked pasta into the sauce, tossing to coat evenly.

Gently combine the pasta and sliced chicken, making sure every strand and piece is well coated in the creamy sauce. If the sauce is too thick, you can thin it out with some of the reserved pasta water until you reach your desired consistency.

Remove the skillet from heat and serve the Cajun Chicken Alfredo Pasta hot, garnished with extra Parmesan if desired!