Pat the boneless chicken breasts or thighs dry with paper towels. Season with Cajun spice blend. Heat butter and olive oil in skillet, sear chicken for 5-6 minutes per side until golden brown and cooked through. Let it rest, then slice.

In the same skillet, add another tablespoon of butter, then add minced garlic. Sauté for 30 seconds until fragrant. Pour in heavy cream while whisking. Gradually add cream cheese and Parmesan, stirring until smooth.

Cook linguine in salted boiling water according to package instructions until al dente, reserving 1 cup of pasta water before draining.

Add cooked linguine to the skillet with the sauce, tossing gently. If too thick, add reserved pasta water until desired consistency is reached.

Plate the dish, topping with sliced chicken and extra Parmesan cheese if desired. Serve hot with garlic bread or side salad.