Step 1: Boil the pasta
Bring a big pot of salted water to a boil. Add the linguine and cook until just al dente about 8–10 minutes. Drain and set aside. Save 1/2 cup of pasta water.

Step 2: Slice and season the chicken
Thinly slice chicken breasts. Season with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss to coat every piece.

Step 3: Sear the chicken
Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Add the seasoned chicken in a single layer. Sear 5–6 minutes on each side until golden brown and fully cooked. Remove from skillet and set aside.

Step 4: Sauté garlic and build the sauce
In the same skillet, melt 2 tablespoons of the remaining butter. Add the minced garlic and a pinch of red pepper flakes. Sauté over low heat until golden and fragrant, about 30–60 seconds.

Step 5: Make the creamy Cajun sauce
Pour in the chicken broth and bring it to a soft simmer. Stir in the heavy cream, then add mozzarella, Parmesan, and cream cheese. Whisk slowly until the sauce turns glossy and dreamy.

Step 6: Bring it all together
Add the drained linguine to the skillet. Gently toss with tongs until all the pasta is coated in sauce. Add a splash of the reserved pasta water if the sauce needs loosening.Top with the sliced chicken and sprinkle with chopped parsley.