1. Cut chicken into bite-sized cubes. Season with Cajun seasoning, paprika, salt, and black pepper.

2. Bring a large pot of salted water to a boil. Cook linguine until al dente. Drain and reserve ½ cup of the pasta water.

3. Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 6–8 minutes until cooked through. Remove from pan.

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

5. Pour in the heavy cream and stir. Gradually add shredded cheese while whisking until the sauce is smooth.

6. Add cooked linguine to the sauce and toss. Add reserved pasta water a bit at a time if needed to thin the sauce.

7. Stir in red bell pepper (optional) and let it warm through for 1–2 minutes.

8. Top with seared chicken and garnish with chopped parsley. Serve hot.