Begin by patting the boneless skinless chicken breasts dry with paper towels, ensuring a nice sear. Season generously with Cajun seasoning, salt, and pepper for a burst of flavor. Heat a large skillet over medium-high heat, and drizzle in some olive oil. Once hot, add the chicken and sear for about 4-5 minutes on each side until it's golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Lower the heat to medium and add butter into the same skillet, allowing it to melt. Once it’s bubbling, add minced garlic, sautéing for 30-60 seconds until fragrant but not browned.

Pour in chicken broth to the skillet, using a wooden spoon to scrape any browned bits from the bottom, enhancing the sauce’s flavor. Bring the broth to a gentle simmer before stirring in the heavy cream.

Once simmering, add the grated Parmesan cheese into the sauce, stirring until it melts and you achieve an irresistibly smooth consistency. Taste the sauce and adjust the seasoning with additional Cajun seasoning or salt as needed.

If your linguine needs to be broken to fit in the pot, do so now. Submerge the strands into the bubbling sauce mixture, ensuring they are well coated. Cover the skillet and let it cook on medium-low for 10-12 minutes, stirring occasionally until the pasta is tender.

Once the linguine is cooked to perfection, slice the rested chicken into bite-sized pieces and return it to the pot. Stir gently to combine, allowing the chicken to absorb the creamy sauce for about 1-2 minutes.

Scoop the creamy Cajun Chicken Linguine into bowls or plates, and add a sprinkle of fresh parsley on top for a pop of color and flavor. Serve immediately while it’s warm and inviting.