1. Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Season chicken pieces with Cajun seasoning, salt, and pepper.

3. In a large skillet over medium-high heat, melt butter with olive oil. Add chicken and cook until golden and fully cooked through, about 5–7 minutes. Remove from pan and set aside.

4. In the same skillet, sauté garlic for 30 seconds until fragrant.

5. Lower heat to medium and add heavy cream. Once warm, stir in cubed Velveeta. Stir continuously until melted and smooth.

6. Add more Cajun seasoning to the sauce if desired for extra heat.

7. Return the cooked chicken to the skillet and stir to coat in the sauce.

8. Add the cooked linguine and toss everything together. If needed, loosen with reserved pasta water.

9. Stir in Parmesan cheese if using. Taste and adjust seasoning.

10. Serve hot, garnished with chopped parsley and an optional dash of Cajun spice.