Bring a large pot of salted water to a boil over high heat. Add the uncooked fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta and set it aside, keeping it warm while you prepare the rest of the dish.

In a mixing bowl, toss the cut chicken breasts with garlic powder and half of the Cajun seasoning until well-coated. In a separate bowl, add the thawed, peeled shrimp and mix in the remaining Cajun seasoning.

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the seasoned chicken pieces and sauté for about 4-5 minutes, or until golden brown and cooked through. Remove the chicken and set it aside.

In the same skillet, lower heat to medium and melt butter. Add the seasoned shrimp and cook for 2-3 minutes until pink and opaque. Transfer the shrimp to the plate with the chicken.

In the same skillet, reduce heat to low and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in heavy cream and add cream cheese, whisking until smooth. Let it simmer for 3-5 minutes until slightly thickened.

Stir in the parmesan cheese and season with salt and pepper. Return the chicken and shrimp to the skillet, along with cooked fettuccine. Toss until the pasta is generously coated in the creamy sauce.