1. Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and reserve ½ cup of 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 and cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.

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

5. Stir in the heavy cream and mix until smooth.

6. Gradually add shredded mozzarella, stirring until fully melted into the sauce.

7. Return the chicken to the pan and stir to coat in the cheesy sauce.

8. Add cooked linguine and toss everything together. Use reserved pasta water to loosen the sauce if needed.

9. Garnish with fresh parsley and serve hot.