Begin by rubbing both sides of the chicken breasts generously with Cajun seasoning, ensuring an even coat. Preheat your skillet over medium-high heat with olive oil or butter.

In the hot skillet, place the seasoned chicken breasts and cook for 5–6 minutes on each side. Remove once golden-brown and let rest.

Boil salted water for linguine and cook according to package instructions, about 8–10 minutes. Reserve a cup of starchy pasta water before draining.

In the same skillet, add more oil or butter over medium heat. Sauté minced garlic until fragrant, then pour in the heavy cream. Let simmer for 3–4 minutes.

Stir in freshly grated Parmesan cheese until fully melted and the sauce is creamy. Add reserved pasta water if too thick.

Slice the rested chicken and add the cooked linguine to the creamy sauce. Toss together well, then place chicken on top.

Garnish with parsley and additional Parmesan cheese if desired. Serve hot.