1. Pat chicken breasts dry and season generously with Cajun seasoning on both sides. Let rest 10–15 minutes.

2. In a skillet over medium-high heat, add olive oil and cook the chicken 5–6 minutes per side until golden and fully cooked. Set aside to rest.

3. Bring salted water to a boil in a large pot. Cook linguine according to package directions. Reserve ½ cup pasta water, then drain.

4. In the same skillet used for the chicken, reduce heat to medium. Melt butter and sauté garlic until fragrant, about 1 minute.

5. Add heavy cream and stir, bringing it to a gentle simmer.

6. Gradually mix in parmesan cheese, stirring until smooth. Add salt and pepper to taste.

7. Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed to loosen it. Let simmer for 1–2 minutes.

8. Slice the rested chicken and place it over the sauced pasta. Garnish with parsley and extra parmesan if desired.

9. Serve hot and enjoy every spicy, creamy bite!