Cook Fettuccine pasta according to package directions. Drain and set aside.
Season Chicken with Cajun seasoning. Heat Olive oil in a large skillet over medium-high heat. Cook Chicken for 6-8 minutes per side, or until cooked through.
Remove Chicken from skillet and set aside. Reduce heat to medium. Add Butter to the skillet and melt.
Add Garlic and cook for 1 minute, until fragrant. Deglaze the pan with White wine, scraping up any browned bits. Simmer for 2 minutes, until wine has reduced slightly.
Whisk in Heavy cream, Parmesan cheese, Black pepper, and Cayenne pepper. Simmer for 5 minutes, stirring occasionally, until sauce has thickened.
Add Broccoli florets and Red bell pepper to the sauce and cook for 3-5 minutes, or until tender-crisp.
Slice Chicken and add it to the sauce. Toss to coat.
Add cooked Fettuccine pasta to the sauce and toss to combine. Serve immediately.
