Pat the chicken breast dry and rub Cajun seasoning all over. Heat olive oil in a skillet and sear the chicken for 5-6 minutes per side until golden brown. Let rest and slice.

In a large pot, boil salted water and cook linguine until al dente, approximately 8-10 minutes. Reserve 1/2 cup pasta water and drain.

In the same skillet, melt butter and add minced garlic. Sauté for 1 minute until fragrant.

Pour in heavy cream and let simmer for 3-4 minutes until slightly thickened, stirring occasionally.

Gradually whisk in grated Parmesan cheese until melted. Adjust sauce thickness with reserved pasta water as needed.

Add drained linguine to the sauce and toss to coat, heating through for 1-2 minutes.

Serve pasta with sliced chicken on top, garnished with parsley and red pepper flakes if desired.