Preparation:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions. Once done, reserve 1/4 cup of pasta water, then drain the pasta and set it aside.

2. Season the Chicken: While the pasta is cooking, season the chicken breasts generously with Cajun seasoning on both sides. The seasoning is key to infusing bold flavors into the chicken.

3. Cook the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and the oil is hot, add the chicken breasts to the pan. Cook the chicken for about 5-6 minutes per side or until the chicken is fully cooked and reaches an internal temperature of 165°F. Once the chicken is cooked through, remove it from the pan and let it rest on a plate.

4. Make the Creamy Sauce: In the same skillet, add the chicken broth and bring it to a simmer, scraping up any flavorful bits left in the pan from cooking the chicken. Stir in the heavy cream and allow the mixture to simmer for 2-3 minutes until slightly thickened.

5. Combine with Pasta: Add the cooked linguine to the skillet, tossing it in the creamy sauce to coat. Stir in the grated Parmesan cheese, reserved pasta water, salt, and pepper. Continue tossing until everything is well combined and the sauce is smooth.

6. Slice the Chicken: While the pasta is being tossed, slice the Cajun chicken into strips or bite-sized pieces. Add the chicken on top of the pasta and give it a final toss.

7. Garnish and Serve: Garnish with chopped fresh basil and parsley. Serve with extra Parmesan cheese if desired. Enjoy!