1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and reserve 1/2 cup pasta water.

2. Slice chicken breasts into strips and season with Cajun seasoning, salt, and pepper.

3. Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked. Set aside.

4. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant.

5. Pour in heavy cream, then stir in shredded mozzarella and grated Parmesan. Stir continuously until the sauce becomes smooth and creamy.

6. Return cooked chicken to the skillet and coat it with the sauce.

7. Add cooked linguine and a splash of reserved pasta water to loosen the sauce. Toss well to combine.

8. Serve hot, garnished with chopped parsley and extra Parmesan if desired.