1. Season the chicken breasts with salt, pepper, and Italian herbs.

2. Heat olive oil and 2 tablespoons of butter in a cast iron skillet over medium heat. Sear the chicken breasts until golden-brown and fully cooked, about 6–7 minutes per side. Remove and let rest.

3. In a large pot, bring salted water to a boil. Cook linguine to al dente according to package directions. Drain and set aside.

4. In the same skillet used for chicken, melt 1 tablespoon of butter. Add minced garlic and sauté until fragrant (about 1 minute).

5. Pour in the heavy cream and whisk to combine. Bring to a gentle simmer.

6. Stir in the grated Parmesan cheese and whisk until fully melted and smooth. Season with a pinch of salt and pepper if needed.

7. Add the drained linguine into the sauce. Toss to fully coat.

8. Sprinkle shredded mozzarella over the pasta. Let it melt gently over low heat or broil briefly if using an oven-safe pan.

9. Slice the rested chicken into strips. Serve over the cheesy linguine. Garnish with extra herbs or Parmesan as desired.