In a bowl, toss the chicken pieces with olive oil, Cajun seasoning, and smoked paprika until evenly coated.

Cook the linguine according to package directions until al dente. Drain and set aside.

While the pasta is cooking, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 6-8 minutes, until golden brown and fully cooked. Remove the chicken and set it aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.

Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring occasionally.

Reduce the heat to low and stir in the softened cream cheese until melted and smooth.

Add 1 1/2 cups of the mozzarella cheese and the Parmesan cheese. Stir until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste. If you like it spicy, add red pepper flakes.

Add the cooked linguine and chicken to the sauce. Toss everything to coat evenly.

Transfer the pasta to a serving dish and sprinkle the remaining 1/2 cup of mozzarella cheese on top.

Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.