Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente, following package directions. Before draining, scoop out a cup of pasta water, then drain and set the noodles aside.

Step 2: While the pasta cooks, pat the chicken strips dry with paper towels. This small step makes a big difference it helps the chicken sear instead of steaming. Season generously with Cajun seasoning, garlic powder, onion powder, salt, and black pepper.

Step 3: Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter melts and sizzles, add the chicken in a single layer. Let it cook without moving for about 4–5 minutes, then flip and cook another 4–5 minutes until golden-brown and fully cooked. Transfer to a plate and tent loosely with foil to keep warm.

Step 4: Lower the heat to medium. Add the remaining butter to the skillet, followed by the minced garlic. Stir for about a minute until fragrant, making sure to scrape up those browned bits from the bottom of the pan; they hold all the flavor.

Step 5: Pour in the heavy cream and chicken broth, stirring as it comes together. Bring the mixture to a gentle simmer.

Step 6: Add Velveeta cubes a few at a time, whisking constantly until smooth. Stir in Parmesan gradually until the sauce is glossy, creamy, and clings to the spoon. If it feels too heavy, add a splash of the reserved pasta water until it loosens.

Step 7: Taste the sauce and adjust with more Cajun seasoning, salt, pepper, or red pepper flakes if you like an extra kick.

Step 8: Toss the drained linguine into the skillet, folding it gently so each strand gets coated in the Velveeta–Parmesan cream. Let it simmer for 1–2 minutes to absorb the flavors.

Step 9: To serve, twirl linguine generously onto plates and arrange the golden chicken on the side. Garnish with fresh parsley or basil and serve hot.