Step 1: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Before draining, reserve about half a cup of the pasta water for adjusting the sauce later. Drain and set aside.

Step 2: Season the thinly sliced chicken breasts with Cajun seasoning, garlic powder, smoked paprika, salt, and freshly ground black pepper. Mix well to ensure every piece is coated evenly.

Step 3: In a large skillet, heat the olive oil and one tablespoon of the butter over medium-high heat. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 4: In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and, if you like a little spice, a pinch of red pepper flakes. Sauté for about 1 to 2 minutes until the garlic is fragrant and lightly golden but not browned.

Step 5: Pour in the chicken broth and bring the mixture to a gentle simmer. Then, stir in the heavy cream and whisk to combine. Add the cream cheese (if using) and stir until it melts smoothly into the sauce.

Step 6: Lower the heat and gradually add the mozzarella and Parmesan cheeses. Keep stirring gently until all the cheeses melt into a creamy, velvety sauce. Taste and adjust salt, pepper, and Cajun seasoning as needed.

Step 7: Return the cooked linguine and seared chicken back into the skillet. Toss everything together, coating the pasta and chicken evenly in the rich sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.

Step 8: Garnish with freshly chopped parsley and serve immediately. For extra indulgence, sprinkle a bit more Parmesan cheese on top.