1. **Prepare the fresh pasta (or use dried):** Combine 300 grams of flour, 3 eggs, and a pinch of salt to make fresh pasta dough. For dried pasta, follow package directions.
2. **Make Cajun seasoning:** Mix 1 tablespoon each of dried oregano, smoked paprika, cayenne (adjust to taste), garlic powder, onion powder, fresh black pepper, and white pepper. This blend will make more than needed; reserve extra for later.
3. **Prepare the chicken:** Preheat oven to 400°F (200°C). Take a boneless, skinless chicken breast, pound it out until even, and season generously with salt and the prepared Cajun spice mixture. In a pan over medium-high heat, add some neutral oil. Cook the seasoned chicken for 2-2.5 minutes per side to develop a crust. Flip the chicken and transfer the pan to the preheated oven. Cook until the internal temperature reaches 160°F (71°C). Remove from oven and let rest; it will carryover cook to a safe 165°F (74°C).
4. **Cook the pasta:** Bring a pot of water to a rapid boil, salt it generously, and add fresh pasta for around 60-90 seconds. For dried pasta, follow package instructions.
5. **Prepare the sauce:** While the chicken is resting, use the same pan. Add 1.5 cups of heavy cream over low heat. Once small bubbles appear, add half a cup of fresh grated Parmigiano-reggiano, 2 tablespoons (or desired amount) of the Cajun spice mixture, and additional salt as needed. Just before adding the pasta, stir in some finely chopped fresh parsley.
6. **Finish the dish:** Add the cooked pasta directly from the boiling water (it's okay if it has some pasta water on it) to the pan with the sauce. Add another splash of pasta water and 2 tablespoons of butter, cut into small pieces. Mix until the noodles are thoroughly coated. Finish with a squeeze of fresh lemon juice.
7. **Serve:** Plate the pasta with the rested chicken and enjoy!
