Pat the chicken dry and season evenly with the Cajun seasoning on both sides. Let sit for 5 minutes at room temperature while you heat the pan.

Bring a large pot of salted water to a boil and add linguine; cook per package directions until al dente. Reserve about ½ cup pasta water before draining.

In a skillet over medium heat, add 2 tablespoons of olive oil. When shimmering, add the chicken.

Cook the chicken for 6–7 minutes per side, until a deep golden crust forms and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5–7 minutes.

In the same skillet, lower heat to medium-low, add minced garlic, and sauté for 30–45 seconds until fragrant—do not brown it.

Pour in the heavy cream and bring to a gentle simmer. Scrape up any browned bits from the pan for added flavor.

Reduce heat to low and whisk in the grated Parmesan until the sauce is smooth and glossy. Adjust consistency with reserved pasta water if needed.

Taste and season with salt and pepper. Remember that Parmesan adds saltiness.

Slice the rested chicken into strips and add to the sauce to warm through.

Add drained linguine to the skillet, tossing thoroughly to coat with sauce, adjusting with reserved pasta water until silky.

Serve immediately, garnished with chopped fresh parsley.