1. Season chicken with salt, pepper, and a pinch of crushed red pepper.

2. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.

3. In the same skillet, reduce heat and melt butter. Add minced garlic and cook until fragrant (about 1 minute).

4. Return chicken to skillet and toss in the garlic butter. Add more red pepper if you like it spicier.

5. Boil a pot of salted water and cook linguine until al dente. Reserve 1/2 cup pasta water, then drain.

6. In a saucepan, heat heavy cream over medium heat. Gradually stir in all four cheeses, whisking until smooth.

7. Add reserved pasta water to loosen the sauce if needed.

8. Toss drained linguine in the cheese sauce until evenly coated.

9. Serve pasta on a plate, topped with garlic butter chicken and optional parsley garnish.

10. Add extra red pepper or cheese if desired before serving.