The first step is to cook the linguine pasta. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the pasta and cook until it's al dente, which is usually around 8-10 minutes. Drain the pasta and set it aside.

While the pasta is cooking, season the chicken strips with Cajun seasoning, salt, and black pepper. Make sure the chicken is evenly coated with the seasoning.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken strips and cook for 5-7 minutes or until they are fully cooked. Once done, remove the chicken from the skillet and set it aside.

In the same skillet, add 2 cups of heavy cream and bring it to a simmer over medium heat. Let it cook for 5-7 minutes, stirring occasionally until the sauce has thickened.

Once the sauce has thickened, add 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, and 1/4 cup of chopped fresh basil. Mix well until the cheese has melted and the herbs are evenly distributed.

Add the cooked chicken strips to the Alfredo sauce and mix well. Then, add the cooked linguine pasta to the skillet and toss it with the sauce until it's well coated.