Step 1: In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Make sure the chicken is fully coated in the spices.

Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

Step 3: While the chicken cooks, bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente according to package instructions. Drain the pasta and set it aside.

Step 4: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.

Step 5: Whisk in the flour and stir constantly for 1 to 2 minutes to form a roux. Gradually add the whole milk while whisking to avoid lumps. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until it slightly thickens.

Step 6: Reduce the heat to low. Add the Velveeta cheese cubes, heavy cream, Parmesan, cheddar, and mozzarella cheese to the skillet. Stir until all the cheese melts and the sauce becomes smooth and creamy.

Step 7: Add the cooked linguine and chicken back into the skillet. Toss everything together to coat the pasta and chicken evenly in the spicy, cheesy Alfredo sauce. Add salt and red pepper flakes to taste.

Step 8: Serve immediately, garnished with freshly chopped chives for a bright pop of color and fresh flavor.