Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook until just shy of al dente, about 1-2 minutes less than package directions. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2: Season the chicken strips with Cajun seasoning, smoked paprika, and garlic powder. Make sure every piece is well coated with those flavorful spices.

Step 3: In a large, deep skillet or pot, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 4–5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4: Lower the heat to medium. In the same skillet, add a little more olive oil if needed and sauté the minced garlic for about 30 seconds, just until fragrant. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan, then add the heavy cream. Bring it to a gentle simmer and stir in the Parmesan cheese until smooth and creamy.

Step 5: Add the cooked linguine to the sauce, tossing to coat. If the sauce is too thick, stir in a splash of reserved pasta water to loosen it up. Return the cooked chicken to the pot and simmer everything together for another 2–3 minutes. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving hot.