Begin by cooking the linguine according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving some pasta water.

In a large skillet, heat the olive oil over medium heat.

Add the chicken pieces, season with salt and pepper, and sauté until they are cooked through and golden. Remove and set aside.

In the same skillet, melt the butter and sauté the minced garlic until fragrant, about 1 minute.

Pour in the heavy cream (or half-and-half if you prefer) and stir while bringing the mixture to a simmer.

Gradually add the sharp cheddar and Parmesan cheese, stirring until melted and creamy.

Stir in the cooked chicken and Italian seasoning, mixing well to combine.

Finally, toss in the linguine. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Mix well.

Adjust seasoning as needed, and serve hot, garnished with fresh parsley.