1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.

2. Pat chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.

3. Heat olive oil in a large skillet over medium heat. Sear chicken for 5–7 minutes per side or until golden and fully cooked. Transfer to a plate to rest, then slice.

4. In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.

5. Pour in heavy cream, stirring occasionally until it begins to simmer.

6. Add Velveeta cubes and mozzarella. Stir continuously until fully melted and the sauce is smooth.

7. If needed, add a splash of the reserved pasta water to loosen the sauce.

8. Add cooked linguine into the sauce and toss to coat thoroughly. Let it simmer for 1–2 minutes.

9. Plate the pasta and top with sliced chicken. Garnish with parsley or chives and extra mozzarella, if desired.

10. Serve immediately and enjoy!