Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside. Reserve about 1/4 cup of the pasta water to use later if needed.

Step 2: Season the chicken cutlets generously with Cajun seasoning, Italian seasoning, garlic powder, salt, and pepper on both sides.

Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and cook for 5–6 minutes per side until golden brown and fully cooked through. Remove the chicken and set it aside on a plate.

Step 4: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, making sure it stays fragrant but doesn’t burn.

Step 5: Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer, letting it cook for 2–3 minutes to warm through.

Step 6: Reduce the heat to low and slowly stir in mozzarella, Parmesan, and cheddar. Keep stirring until the sauce thickens and becomes smooth. Add smoked paprika if you like an extra touch of flavor. Taste and season with more salt and pepper if needed. If the sauce is too thick, stir in a splash of the reserved pasta water.

Step 7: Add the cooked linguine directly into the sauce and toss until every strand is coated in the creamy cheese mixture.

Step 8: Place the seared chicken on top of the pasta. Spoon some sauce over each piece, then sprinkle extra mozzarella or cheddar if you want that gooey melted cheese effect. Cover the skillet for 1–2 minutes to allow the cheese to melt over the chicken.

Step 9: Garnish everything with fresh parsley and serve immediately. Add more cheese on top if you’re feeling extra indulgent.