Rub Cajun seasoning on both sides of chicken breasts. Heat olive oil in a skillet over medium-high heat and sear chicken for 6-7 minutes per side until golden brown. Let rest and slice into strips.

Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-10 minutes. Drain the pasta.

In the same skillet, melt butter and cook minced garlic for 1 minute until fragrant. Pour in heavy cream and simmer gently.

Whisk in mozzarella until smooth. Season with salt, black pepper, and red pepper flakes if desired.

Toss the cooked linguine in the skillet with the sauce until well coated. Plate with sliced chicken on top and garnish with parsley.