Boil linguine in salted water until al dente. Drain and set aside.

Toss sliced chicken with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper.

In a large skillet, heat olive oil over medium-high. Cook chicken for 5–6 minutes until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium. Add minced garlic and sauté for 1 minute until fragrant.

Pour in chicken broth and heavy cream. Stir and let simmer for 3–4 minutes until slightly thickened.

Stir in Parmesan until melted and creamy.

Add the cooked linguine and chicken back into the skillet. Toss until everything is well coated in the creamy Cajun sauce.

Garnish with chopped parsley and serve hot.