Cook linguine in a large pot of salted boiling water according to package instructions until al dente.

Toss sliced chicken strips with Cajun seasoning in a bowl until thoroughly and evenly coated.

Heat olive oil in a large skillet over medium-high heat and sear chicken strips until cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.

In the same skillet, melt butter over medium heat and sauté minced garlic for 60 seconds until fragrant.

Whisk in heavy cream and red pepper flakes, bringing the mixture to a gentle simmer for 3 to 5 minutes until slightly thickened.

Gradually whisk in the Parmesan cheese until fully melted and the sauce achieves a smooth consistency.

Incorporate the cooked pasta and chicken into the sauce, tossing vigorously to ensure even coating.

Adjust seasoning with salt and pepper to taste, then garnish with fresh chopped parsley before serving.