Pat the chicken breasts dry and rub Cajun seasoning all over. Heat olive oil in a skillet and sear chicken for 5-6 minutes each side until cooked through. Let rest before slicing.

Bring salted water to a boil in a pot, add linguine, and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.

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

Pour in heavy cream and simmer for about 3-4 minutes until slightly thickened.

Gradually whisk in Parmesan cheese until melted. Adjust consistency with reserved pasta water if needed.

Add linguine to the skillet and toss until fully coated in sauce.

Plate the dish, top with sliced chicken, and garnish with parsley and red pepper flakes.