Season the chicken with salt, pepper, and Cajun seasoning. Heat olive oil in a skillet and grill the chicken until golden and cooked through. Let it rest before slicing.

Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside.

Melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant.

Pour in the heavy cream and chicken broth. Stir and let it simmer until slightly thickened.

Add grated parmesan cheese and mix until the sauce becomes creamy and smooth.

Add grape tomatoes and warm them gently in the sauce.

Toss the cooked linguine into the sauce until fully coated.

Slice the rested grilled chicken and place it over the sauced linguine.

Serve hot with toasted garlic bread.