Step 1: Cook the linguine in salted boiling water according to the package directions until it’s just al dente. Drain and set aside, reserving a small splash of pasta water in case you want to adjust the sauce later.

Step 2: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter melts and starts to foam slightly, add the chicken strips. Sprinkle with Cajun seasoning, paprika, salt, and black pepper. Cook for about 6 to 8 minutes, turning occasionally, until the chicken turns golden brown and is fully cooked through. Transfer the chicken to a plate and keep warm.

Step 3: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it. This step builds the flavor base for your sauce.

Step 4: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan. Stir in the heavy cream, letting it gently simmer for about 2 to 3 minutes until it slightly thickens.

Step 5: Reduce the heat to low. Add the Velveeta cubes first, stirring until they start to melt. Then, slowly add the cheddar, mozzarella, Parmesan, and cream cheese. Stir continuously until the sauce turns thick, creamy, and glossy, coating your spoon evenly.

Step 6: Sprinkle in the Italian seasoning and taste for salt and pepper. Adjust as needed. This is your chance to perfect the flavor balance between creamy and savory.

Step 7: Add the cooked linguine directly into the skillet, tossing to coat every strand with that rich, cheesy sauce. If the sauce feels too thick, a splash of the reserved pasta water will loosen it just right.

Step 8: Return the chicken to the skillet and let everything warm together for another 1 to 2 minutes. The sauce will cling beautifully to both the pasta and chicken, creating that irresistible creamy texture.

Step 9: Serve hot, sprinkled with chopped parsley and an extra pinch of Parmesan for a lovely finishing touch.