Pat the chicken dry with paper towels, season with Cajun spice blend. Heat olive oil and butter in a skillet over medium-high heat, add chicken, and cook for 5-6 minutes per side until golden brown and cooked through. Remove and let rest.

In the same skillet, add butter. Once melted, add minced garlic and stir for 30 seconds until fragrant, watching to prevent burning.

Pour in heavy cream, simmer gently for 2 minutes. Whisk in cream cheese until melted, then add Parmesan cheese and stir until smooth.

Cook linguine according to package directions. Reserve 1 cup of pasta water, drain linguine, then add to the creamy sauce. Toss to coat, using reserved pasta water as needed.

Slice chicken, arrange on top of linguine, add extra Parmesan and Cajun seasoning if desired. Serve warm with a side salad.