Step 2: Preheat the oven to 400°F (200°C). Pat the chicken dry and season both sides with Cajun, paprika, salt, and pepper. Melt 2 tablespoons garlic butter in a hot skillet, then sear the chicken for 3–4 minutes per side until golden. Transfer the pan to the oven and bake for 15–20 minutes, until fully cooked. Let rest for 5 minutes before slicing.

Step 2: Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside.

Step 3: In the same skillet, melt butter and sauté the garlic for 1 minute. Whisk in cream cheese, heavy cream, and chicken broth until smooth. Stir in half the mozzarella and all the Parmesan. Simmer for 5 minutes until the sauce thickens slightly.

Step 4: Add the pasta straight into the skillet. Toss until every strand is coated in the creamy sauce.

Step 5: Plate the pasta, top with sliced chicken, and finish with the remaining mozzarella so it melts from the heat. Garnish with parsley if you like.