Start by bringing a large pot of salted water to a boil. Cook the linguine according to the package directions until it's al dente, which should take about 8-10 minutes. Once done, remember to save a cup of that starchy pasta water before draining.

While your pasta is cooking, take your chicken breasts and give them a light pound to ensure they cook evenly. Season them generously with 1 1/2 tablespoons of the Cajun seasoning.

In a large skillet, heat the avocado oil over medium-high heat. Once it's hot, add the chicken and let it sear beautifully for about 5 minutes per side, or until cooked through with a juicy center. The internal temperature should read 165°F. Once done, slice it into strips and cover to keep warm.

In that same skillet, lower the heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Then mix in the diced tomatoes, letting them cook for an additional 2 minutes.

Pour in the heavy whipping cream, mixing in the remaining Cajun seasoning to taste, along with the parmesan cheese. Stir gently and allow it to simmer to meld those flavors together.

Finally, toss in the cooked pasta and sliced chicken, combining everything well in that creamy sauce. If it seems a bit thick, add some reserved pasta water to achieve your desired consistency. Serve hot with a sprinkle of fresh parsley and extra parmesan on top.