1. Cut chicken breast into bite-sized pieces and toss with Cajun seasoning, salt, and a drizzle of olive oil. Let it sit for 10–15 minutes.

2. Bring a pot of salted water to boil. Cook the linguine until al dente. Drain and reserve ½ cup of the pasta water.

3. Heat 1 tablespoon of olive oil in a skillet over medium-high. Sear chicken until golden and cooked through. Set aside.

4. In the same pan, melt butter and sauté the minced garlic for about 1 minute until fragrant.

5. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and mozzarella until melted and smooth.

6. Add crushed red pepper flakes if desired. Taste and adjust salt and pepper as needed.

7. Toss the cooked linguine into the sauce, adding reserved pasta water a little at a time until the sauce coats the pasta well.

8. Return chicken to the skillet and stir to combine or plate the pasta and top with chicken.

9. Garnish with diced tomatoes and chopped parsley.

10. Serve immediately while hot and creamy.