1. Pat the chicken dry and coat both sides with Cajun seasoning.

2. Heat olive oil in a skillet and sear the chicken over medium-high heat until golden brown and cooked through. Remove and let rest.

3. Cook linguine in salted boiling water until al dente. Drain and reserve some pasta water.

4. In the same skillet, melt butter and sautée minced garlic until fragrant.

5. Add flour to make a roux, cooking for 1–2 minutes.

6. Gradually whisk in milk and heavy cream. Let simmer until slightly thickened.

7. Stir in mozzarella and Parmesan until melted and smooth. Season with salt and pepper.

8. Slice the cooked chicken.

9. Toss the cooked linguine into the sauce, using a splash of reserved pasta water to loosen if needed.

10. Top with sliced Cajun chicken and garnish with parsley and extra Parmesan. Serve hot.