1. Cut chicken breasts into bite-sized cubes. Toss them with Cajun seasoning, paprika, salt, and pepper.

2. Heat butter and olive oil in a skillet over medium-high. Sear chicken until golden and fully cooked. Remove and set aside.

3. In a large pot, boil linguine in salted water according to package instructions. Drain and reserve 1/4 cup pasta water.

4. In the same skillet, melt a bit more butter and sauté the minced garlic until fragrant.

5. Add cream cheese and stir until melted smoothly into the pan.

6. Pour in heavy cream and simmer gently. Stir in mozzarella and Parmesan until fully melted and sauce thickens.

7. Add reserved pasta water if the sauce is too thick.

8. Toss the cooked linguine into the sauce until well coated.

9. Return chicken to the pan and fold together gently.

10. Garnish with fresh parsley and optional chili flakes. Serve hot.