1. Pat chicken breasts dry and season generously with Cajun seasoning.

2. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken for 5–6 minutes on each side until fully cooked and blackened. Remove and let rest.

3. In a large pot of salted boiling water, cook linguine until al dente. Drain and set aside.

4. In a separate saucepan, melt butter and sauté minced garlic until fragrant (about 1 minute).

5. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in parmesan cheese until the sauce is smooth and creamy.

6. Add cooked linguine to the sauce and toss to coat evenly. Let simmer for 2 minutes to thicken slightly.

7. Slice the seared chicken and place over a bed of creamy linguine.

8. Garnish with parsley and extra parmesan if desired. Serve immediately.