Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain, drizzle with olive oil, and set aside to keep it from sticking.

Slice each chicken breast into thinner cutlets for even cooking. Pat dry and coat both sides generously with Cajun seasoning.

Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown and fully cooked through. Transfer to a plate and let rest for a few minutes before slicing into strips.

Lower the heat to medium and add minced garlic to the same skillet. Stir for about a minute until fragrant, being careful not to burn it.

Pour in the heavy cream and stir gently. Add Velveeta cubes, letting them melt into the sauce while stirring occasionally.

Mix in the mozzarella and Parmesan until the sauce becomes rich, smooth, and creamy.

Season with smoked paprika, black pepper, and salt. Taste and add extra Cajun seasoning if you want more spice.

Add the cooked linguine to the sauce, tossing until every strand is coated and glossy.

Serve the creamy pasta topped with the sliced Cajun chicken and garnish with chopped parsley for a fresh finish.