Step 1: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the linguine and cook until al dente, following the package instructions. Drain well and drizzle lightly with olive oil so it doesn’t stick. Set aside.

Step 2: Place the chicken breasts on a cutting board and carefully slice them in half lengthwise to create thinner cutlets. Pat them dry with paper towels, then coat both sides generously with Cajun seasoning.

Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter begins to sizzle, lay in the chicken cutlets. Cook for 5–6 minutes on each side until golden brown and fully cooked through. Transfer the chicken to a plate and let it rest for a few minutes before cutting into strips.

Step 4: Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to keep it from burning.

Step 5: Pour in the heavy cream and stir as it warms. Add the Velveeta cubes and whisk until they melt into a smooth base. Stir in the mozzarella and Parmesan until the sauce is creamy and glossy.

Step 6: Sprinkle in the smoked paprika, black pepper, and a pinch of salt. Taste the sauce and add more Cajun seasoning if you’d like a stronger kick.

Step 7: Add the cooked linguine to the skillet and fold it gently into the sauce, making sure every strand is coated.

Step 8: Serve the pasta piled onto plates or a large platter. Arrange the sliced Cajun chicken on top or alongside, spoon extra sauce over the chicken, and finish with a sprinkle of fresh parsley.