Begin by cooking the linguine according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, season the chicken breasts with salt, pepper, and Cajun seasoning on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the remaining 2 tablespoons of butter, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Add the cooked linguine to the skillet and toss to coat in the creamy sauce. Slice the chicken and place it on top of the pasta.
Garnish with chopped parsley before serving.
Notes
For added spice, increase the amount of Cajun seasoning or add a pinch of red pepper flakes to the sauce.
Substitute the chicken with shrimp or sautéed vegetables for a different protein or a vegetarian option.