1-First, bring a large pot of water to a boil and add 1 tbsp salt. Cook the 8 oz linguine pasta until al dente, then reserve 1/2 cup pasta water before draining and keeping it warm. This step sets the base for your meal and ensures the pasta has the perfect texture.

2-Next, pound the 2 boneless skinless chicken breasts to an even thickness and season them with 1 1/2 tbsp Cajun seasoning. Heat 2 tsp oil in a large skillet over medium-high heat, sear the chicken on both sides, then reduce the heat to low and cook until it reaches an internal temperature of 165˚F. Once done, slice it thinly and cover to keep warm.

3-In the same skillet, melt 2 tbsp unsalted butter and sauté the 3 minced garlic cloves for 30-60 seconds until fragrant. Add the 2/3 cup diced tomatoes and cook for about 2 minutes to blend the flavors.

4-Pour in the 1 1/2 cup heavy whipping cream, the remaining Cajun seasoning to taste, and 1/2 cup grated parmesan cheese. Bring it to a simmer and adjust seasoning if needed for that perfect creamy consistency.

5-Finally, add the sliced chicken and cooked pasta to the sauce, tossing everything together to heat through. If the sauce is too thick, stir in some of the reserved pasta water. Serve hot, topped with additional parmesan and 2 tbsp finely chopped parsley for a fresh finish. For dietary adaptations, swap proteins or cream in any step to suit your needs, like using tofu instead of chicken for a vegetarian twist.