Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain the pasta, toss lightly with a drizzle of olive oil to prevent sticking, and set it aside.

Step 2: Place the chicken pieces in a large mixing bowl. Drizzle with one tablespoon of olive oil and sprinkle with Cajun seasoning, garlic, salt, and black pepper. Toss everything together until each piece of chicken is well coated.

Step 3: In a large skillet, heat the remaining tablespoon of olive oil with one tablespoon of butter over medium-high heat. When the pan is hot, add the chicken in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden brown on the outside and cooked through. Transfer the chicken to a plate and set aside, but don’t wipe out the skillet; you’ll use those flavorful bits left behind for the sauce.

Step 4: Lower the heat to medium. Add the remaining tablespoon of butter to the skillet and let it melt. Drop in the softened cream cheese and cubed Velveeta. Stir slowly but continuously until the cheeses melt together into a smooth base.

Step 5: Pour in the heavy cream and milk while stirring. Add the grated Parmesan cheese and continue stirring until the sauce is silky and glossy. At this point, taste the sauce. If you prefer it saltier, add a small pinch, but remember the Cajun chicken will also bring seasoning to the final dish. The sauce should coat the back of a spoon smoothly.

Step 6: Add the cooked linguine directly into the skillet of sauce. Use tongs to toss the pasta, making sure every strand is coated. The Alfredo will cling to the noodles, giving them that irresistible creamy texture.

Step 7: Return the Cajun chicken bites to the skillet, mixing gently so the chicken pieces nestle into the pasta and sauce.

Step 8: Plate generous portions, ensuring each serving gets both pasta and plenty of chicken. Sprinkle with extra Parmesan on top if desired. Serve hot and enjoy.