1. Toss chicken slices with Cajun seasoning until evenly coated.

2. In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.

3. Lower heat to medium. Add butter and minced garlic to the same pan. Sauté for 30–60 seconds until fragrant.

4. Stir in smoked paprika and chili flakes, cooking for another 30 seconds.

5. Pour in chicken broth and heavy cream, scraping up browned bits from the pan. Stir to combine and bring to a simmer.

6. Add uncooked linguine to the sauce, ensuring it’s mostly submerged. Cover and cook for 10–12 minutes, stirring occasionally.

7. Once pasta is al dente and most of the liquid absorbed, reduce heat to low and stir in mozzarella until melted and creamy.

8. Return chicken to the pan and mix well until heated through.

9. Adjust seasoning with salt and black pepper to taste.

10. Garnish with fresh parsley and optional Parmesan. Serve hot.