Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until it reaches an al dente texture. Before draining, carefully scoop out about 1/4 cup of the pasta water and set it aside. Then drain the pasta and set it aside.

Step 2: Season the Chicken

While the pasta is cooking, pat the chicken breasts dry with paper towels. This step helps the seasoning stick better and creates a better sear. Generously sprinkle both sides of each chicken breast with the Cajun seasoning, pressing lightly to help it adhere.

Step 3: Sear the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, add the seasoned chicken breasts. Cook them for about 5 to 7 minutes per side, depending on thickness, until they are golden brown and cooked through. An internal temperature of 165°F ensures they are safely cooked. Once done, transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 4: Deglaze the Skillet

Lower the heat to medium. Carefully pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet these bits are packed with flavor and will enrich your sauce. Simmer the liquid for 3 to 4 minutes, allowing it to reduce slightly and thicken. Once thickened, remove the skillet from heat.

Step 5: Make the Parmesan Sauce

In a clean large pot or another skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Lower the heat and add the grated Parmesan cheese, stirring until it melts into a smooth, creamy sauce. Season the sauce with the salt and black pepper. Add the cooked linguine, tossing to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you achieve the desired consistency.