Bring a large pot of salted water to a boil, add fettuccine and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain.

In a skillet, heat olive oil over medium heat. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and bell pepper, cooking for another 3 minutes.

Pour in low-sodium chicken broth and simmer for 1-2 minutes. Stir in heavy cream and Cajun seasoning, letting the sauce bubble for about 5 minutes until thickened.

Gently add lump crab meat, warming for 2-3 minutes.

Toss the drained fettuccine with the sauce, adding reserved pasta water for desired consistency.

Remove from heat, sprinkle with chopped parsley and serve immediately.