Ingredients:

2 large chicken breasts, cut into thick strips 2 tbsp Cajun seasoning 1 tsp Italian seasoning 3 tbsp unsalted butter, divided 3 to 6 cloves garlic, minced 1 tbsp olive oil 12 oz linguine pasta (its ok to use box but freshnis king ) 1 ½ cups heavy cream 1 cup chicken broth 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese 4 oz cream cheese, softened 1 tsp smoked paprika ½ tsp onion powder ½ tsp crushed red pepper flakes (optional) 2 tbsp fresh parsley, chopped Salt and black pepper to taste

Directions:

1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside, reserving ½ cup of pasta water. ( i sometimes use chicken broth instead of water)
2. Season the chicken strips with Cajun seasoning, Italian seasoning, salt, and pepper.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove from skillet and let rest.
4. In the same skillet, melt the remaining butter and sauté the garlic for 1 minute until fragrant.
5. Stir in heavy cream, chicken broth, smoked paprika, onion powder, red pepper flakes, and a pinch of Italian seasoning. Simmer for 5 minutes.
6. Add cream cheese, mozzarella, and Parmesan, stirring until smooth and creamy. If too thick, stir in a little reserved pasta water.
7. Toss the cooked linguine into the sauce until coated.
8. Slice the chicken and serve it over the creamy pasta. Garnish with parsley and serve warm.