Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.

In a medium bowl, toss chicken cubes with cornstarch, salt, and pepper.

Heat chili oil in a large skillet over medium-high heat. Add the chicken bites and sear for 5-6 minutes until browned and cooked through. Add half of the minced garlic during the last minute of cooking. Remove chicken from skillet and set aside.

In the same skillet, add olive oil and the spiralized zucchini. Sauté over high heat for 3-4 minutes until slightly charred but still firm. Remove and set aside.

Reduce heat to medium. In the same skillet or a clean saucepan, melt the butter. Add the remaining garlic and sauté for 30 seconds.

Pour in the heavy cream and Cajun seasoning. Bring to a gentle simmer for 3-5 minutes until slightly thickened.

Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.

Add the cooked pasta to the sauce and toss to coat thoroughly.

Divide the pasta into bowls and top with the garlic chili oil chicken bites and charred zucchini twists.