Step 1: Cook the linguine in a large pot of salted boiling water according to package directions until al dente, about 10–12 minutes. Drain and set aside.

Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and sauté for 6–8 minutes, turning occasionally, until golden and cooked through. Remove the chicken and set it aside.

Step 3: In the same skillet, reduce heat to medium. Melt the butter and add the minced garlic. Cook for about 1 minute until fragrant, stirring frequently.

Step 4: Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth roux. Gradually pour in the milk or half-and-half, whisking constantly to prevent lumps. Let the sauce simmer for 3–4 minutes until it thickens.

Step 5: Stir in the Parmesan cheese and ¾ cup of mozzarella until melted and the sauce is creamy and smooth. Add red pepper flakes if you like a little heat. Season with salt and pepper to taste.

Step 6: Add the cooked linguine and seared chicken to the sauce. Toss gently to coat everything evenly. Sprinkle the remaining ¼ cup of mozzarella over the top, cover, and let it sit for 1–2 minutes until the cheese melts and becomes gooey.

Step 7: Garnish with chopped parsley or basil and serve immediately while warm and creamy.