Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Cook the linguine until al dente, then reserve ½ cup of pasta water, drain, and set aside. This starchy water helps your sauce cling beautifully to each strand.

Step 2: Season and Sear the Chicken
In a roomy bowl, toss the chicken cubes with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Heat 2 tbsp butter in a large nonstick skillet over medium-high. Once it’s melted and shimmering, add chicken in a single layer (work in batches if needed) and sear for 5–7 minutes until golden and cooked through. Remove the chicken and set it aside.

Step 3: Build the Garlic Butter Sauce
Lower the heat to medium. Melt the remaining 2 tbsp butter in the skillet. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in chicken broth and heavy cream, stirring gently. Bring to a simmer and cook 2–3 minutes until the sauce starts to thicken. Stir in 2 tbsp Parmesan and return the chicken to coat in the sauce.

Step 4: Create the Velvety Parmesan Linguine
In a clean, large pot or wiped skillet, melt 6 tbsp butter over medium heat. Add garlic and cook for about 1 minute until aromatic. Pour in heavy cream and gently bring to a simmer. Stir in 1 cup Parmesan, salt, and pepper. Slowly whisk in reserved pasta water until the sauce reaches your desired consistency.

Step 5: Combine & Serve
Add cooked linguine to the Alfredo sauce, toss to coat evenly. Plate the linguine, top with garlic butter chicken. Garnish with fresh chives and extra Parmesan. Serve immediately and savor every creamy bite.