Step 1: Bring a large pot of salted water to a rolling boil. Add your linguine and cook until al dente, following the package directions (usually around 9–11 minutes). Before draining, save about ½ cup of pasta water to adjust your sauce later. Drain and set the pasta aside.

Step 2: Pat the chicken dry with paper towels. This helps it sear instead of steam. Season both sides generously with Cajun seasoning, garlic powder, smoked paprika, plus a sprinkle of salt and pepper.

Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, turning once, until golden brown and fully cooked through. Transfer to a plate and cover loosely to keep warm.

Step 4: Lower the heat to medium. Add the remaining butter to the skillet, followed by the minced garlic and a pinch of red pepper flakes (if you like spice). Cook for about a minute, stirring constantly, until fragrant.

Step 5: Pour in the chicken broth and use your spoon to scrape up all the browned bits from the bottom of the pan; that’s where the flavor hides. Stir in the heavy cream and let it come to a gentle simmer.

Step 6: Reduce the heat to low and stir in the mozzarella, Parmesan, and cream cheese if you’re using it. Stir until the sauce becomes smooth, thick, and creamy. Taste and adjust the seasoning with more Cajun spice, salt, or pepper as needed.

Step 7: Add the cooked linguine to the skillet and toss to coat every strand with that luscious sauce. Return the chicken to the pan and stir until everything is evenly covered and warmed through. If the sauce feels too thick, add a splash of your reserved pasta water.

Step 8: Sprinkle fresh parsley over the top, maybe an extra grating of Parmesan, and serve immediately while it’s creamy and hot.