1. Cube chicken breasts and season with paprika, cayenne, salt, and pepper.

2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken until browned and cooked through. Set aside.

3. Cook linguine in a pot of salted boiling water until al dente. Reserve 1/2 cup pasta water and drain the rest.

4. In the same skillet, melt remaining butter and sauté garlic until fragrant, about 1 minute.

5. Add cream cheese and stir until melted. Slowly add heavy cream.

6. Stir in mozzarella, Parmesan, and blue cheese. Let melt until smooth.

7. Add red pepper flakes and adjust salt if needed. Thin with pasta water if sauce is too thick.

8. Toss cooked linguine into the sauce, then fold in the seared chicken.

9. Simmer 2–3 minutes to blend flavors. Garnish with parsley and serve immediately.