Cook the linguine according to package instructions until al dente; drain and keep warm.
Pat chicken strips dry and lightly season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon oil in a large skillet or cast-iron pan over medium heat.
Add the chicken strips and cook, turning occasionally, until seared and cooked through, about 5–7 minutes.
Sprinkle 2 teaspoons Cajun or Adobo seasoning, 1/2 teaspoon basil, and 1/4 teaspoon garlic powder over the chicken; stir to coat and cook 30–60 seconds to bloom the spices.
Reduce heat to low, pour in 1/2 cup heavy whipping cream and add 1/4 cup shredded Parmesan; stir and heat 2–3 minutes until the sauce is warmed and slightly thickened.
If using, stir in drained sun dried tomatoes and 1/4 teaspoon smoked paprika now; heat just to combine.
Place the warm linguine in a serving bowl, pour the chicken and Alfredo sauce over the pasta, and toss gently to coat evenly.
Serve topped with additional Parmesan and chopped green onions if desired.
Tip: Toss pasta and sauce in a bowl before plating to ensure the pasta is evenly coated and the sauce doesn’t pool at the bottom.
