Step 1: Start by prepping your chicken. In a medium bowl, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Make sure the pieces are evenly coated. Let it sit for 5–10 minutes while you prep the rest. This gives the seasoning time to soak in.

Step 2: Bring a large pot of salted water to a boil. Add your linguine and cook until al dente, following the package instructions. Before draining, reserve about ½ cup of the pasta water; you’ll use this later to help loosen the sauce if needed. Drain the pasta and set it aside.

Step 3: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Don’t overcrowd the pan; you want those edges to crisp up slightly. Once done, transfer the chicken to a plate and cover to keep warm.

Step 4: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, just until it smells fragrant; don’t let it brown. Whisk in the flour and cook for 1–2 minutes until the mixture is golden and smooth.

Step 5: Slowly pour in the milk, whisking constantly to avoid lumps. Simmer for 3–5 minutes, whisking frequently, until the sauce begins to thicken. Lower the heat and stir in the cubed Velveeta and softened cream cheese. Let it melt fully into the sauce, then stir in the mozzarella and Parmesan until the sauce is smooth and creamy. Season with salt and pepper to taste.

Add the cooked pasta and chicken back into the skillet. Toss everything together until well-coated. If the sauce feels too thick, add a splash of that reserved pasta water until you reach your desired consistency. Serve immediately, garnished with chopped chives or parsley if you like.