1. Slice the chicken breasts into thin cutlets and season with salt, black pepper, garlic powder, and paprika.

2. Heat olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden and cooked through. Set aside.

3. Bring a large pot of water to boil. Cook linguine according to package directions. Reserve 1 cup of pasta water before draining.

4. In the same skillet, melt butter and add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.

5. Lower the heat and pour in the heavy cream. Gradually stir in the shredded four-cheese blend until fully melted and smooth.

6. If the sauce is too thick, add reserved pasta water a little at a time to loosen it.

7. Return cooked linguine to the skillet and toss until evenly coated in the cheese sauce.

8. Top with the seared chicken slices and garnish with chopped parsley before serving.