Pat chicken dry with paper towels and season both sides with Cajun seasoning. Heat olive oil and butter in a skillet over medium-high heat, add chicken, and sear for about 5-6 minutes per side until cooked through. Remove and let it rest.

In the same skillet, reduce heat and add an additional tablespoon of butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. Be cautious not to burn the garlic.

Pour in the heavy cream and add cream cheese into the skillet with garlic. Whisk until smooth, about 2-3 minutes. Stir in Parmesan cheese until melted, adjusting seasoning as necessary.

Add the cooked linguine to the sauce, tossing until well coated. If the sauce is too thick, add reserved pasta water gradually to desired consistency.

Slice the rested chicken and lay it on top of the pasta. Sprinkle extra Parmesan and Cajun seasoning before serving. Enjoy!