Step 1: Start by boiling a large pot of salted water. Toss in the linguine and cook it until it’s just tender but still has a little bite. Before you drain it, scoop out half a cup of the pasta water this will come in handy later to loosen the sauce if it gets too thick.

Step 2: While the pasta cooks, season your chicken strips with Cajun seasoning, smoked paprika, salt, and freshly ground black pepper. This is where the bold flavor starts.

Step 3: Heat olive oil and two tablespoons of butter in a large skillet over medium-high heat. Add the chicken strips in a single layer and let them cook, stirring now and then, until they’re golden and cooked through, about five to six minutes.

Step 4: When the chicken is almost done, toss in half the minced garlic and a tablespoon of butter. Stir it all together so the chicken gets coated in that garlicky, buttery goodness. Then sprinkle the Parmesan over the chicken, give it a quick stir, and take the chicken off the heat.

Step 5: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the rest of the garlic and cook it for about 30 seconds until you can really smell the garlic but before it starts to brown.

Step 6: Pour in the heavy cream and chicken broth. Let it come to a gentle simmer, then whisk in the softened cream cheese until the sauce is smooth and creamy.

Step 7: Slowly add the mozzarella and Parmesan cheeses, stirring constantly so the sauce thickens and becomes rich and velvety. Stir in the Italian seasoning, crushed red pepper flakes, and season with salt and pepper to taste.

Step 8: Add the cooked linguine right into the sauce and toss everything together until every strand is coated. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Let it sit on low heat for a minute so the sauce clings perfectly to the pasta.

To serve, plate the creamy linguine and top it with those flavorful garlic butter chicken strips. Sprinkle some chopped parsley or your favorite herbs on top for a fresh finish.