Cook the Pasta

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining. Cover the pasta to keep warm.

Prepare the Chicken

Flatten the chicken breasts to an even thickness using a mallet or rolling pin. Rub the chicken with 1 ½ tablespoons of Cajun seasoning, ensuring even coverage on all sides.

Cook the Chicken

Heat 2 teaspoons of olive oil in a large, non-reactive skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and sear until golden brown on both sides. Reduce the heat to low and continue cooking until the internal temperature reaches 165˚F. Transfer the chicken to a cutting board, slice into thin strips, and cover to retain warmth.

Make the Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30–60 seconds, or until aromatic. Incorporate the diced tomatoes and cook for an additional 2 minutes.

Combine the Ingredients

Pour in the heavy whipping cream and stir in the remaining Cajun seasoning and Parmesan cheese. Allow the mixture to simmer gently, seasoning with additional salt if necessary.

Finish the Dish

Return the sliced chicken and cooked pasta to the skillet, tossing them in the sauce until fully coated and heated through. Add some of the reserved pasta water to adjust the consistency of the sauce, if desired.

Serve

Plate the pasta and garnish with freshly grated Parmesan and chopped parsley for a vibrant finishing touch.