Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, usually about 8 to 10 minutes, depending on your pasta brand. Before draining, reserve half a cup of the pasta water. This starchy water is perfect for loosening the sauce if needed later. Drain the pasta and set it aside, keeping it warm.

Step 2: While the pasta cooks, season your chicken strips with Cajun seasoning, salt, and freshly ground black pepper. Take a moment to toss them so every piece is coated with flavor.

Step 3: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the butter melts and the pan is hot, add the chicken strips in a single layer. Let them sear undisturbed for a few minutes to get a golden crust, then flip and cook the other side until browned and fully cooked, about 5 to 6 minutes per side. Transfer the chicken to a plate and cover to keep warm.

Step 4: In the same skillet, reduce the heat to medium-low and melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, making sure it doesn’t brown or burn.

Step 5: Pour in the heavy cream and bring to a gentle simmer. Add the Velveeta cheese cubes and stir continuously until they melt completely and the sauce becomes smooth and creamy.

Step 6: Stir in the shredded mozzarella and grated Parmesan cheeses, continuing to stir over low heat until the cheeses melt completely and the sauce thickens into a rich, glossy cream. Add the Italian seasoning, then taste the sauce and adjust with salt and freshly ground black pepper as needed. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. This starchy water helps the sauce cling perfectly to the linguine.

Step 7: Add the cooked linguine back into the skillet and toss gently to coat every strand with the velvety Cajun garlic Alfredo sauce. Let the pasta warm through for a minute or two so all the flavors meld together.

Step 8: To serve, pile the creamy linguine on one side of the plate and arrange the golden Cajun chicken strips on the other. Spoon any extra sauce over the top and finish with a sprinkle of fresh chopped parsley for a burst of color and a touch of brightness that balances the rich flavors.