Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta water in case you need to adjust the sauce consistency later. Set the pasta aside.

Step 2: In a large bowl, toss the chicken strips with Cajun seasoning, smoked paprika, and garlic powder, ensuring the spices coat every piece evenly.

Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the pan and set aside.

Step 4: In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to enhance the flavor.

Step 5: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Keep stirring until the cheese fully melts and the sauce becomes smooth and creamy. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Step 6: Add the cooked linguine to the skillet and toss it in the creamy Parmesan sauce until evenly coated.

Step 7: Return the cooked chicken to the skillet and mix everything together. Let it heat through for another minute.

Step 8: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve immediately. Enjoy!