Cut a red onion in half. Cut one half into slices.
Slice approximately 1 dozen baby bella mushrooms. If you can't find baby bella, button mushrooms will do.
Chop one scallion. This gives the pasta some color. If you don't have any laying around, don't worry, it isn't absolutely necessary. Substitute with parsley.
Slice 2 chicken breasts thinly.
Shoot a rope of olive oil into a frying pan on medium heat and add the chicken. Season with salt and pepper. Cook 2 minutes. Turn over each piece of chicken breast and re-season. Cook another 2 minutes. Remove from the heat and reserve chicken in a bowl for later. Shoot another rope of olive oil into the same pan. Add garlic and onions. Saute one minute then add the mushrooms. Cook for another 2 minutes. Return the chicken to the pan and remove from the heat. At this point (or prior to sauteing) boil the water for the linguine and cook to the boxes instructions. I like to cook the pasta 1 minute past Al dante. While the pasta is cooking you can grate a handful of fresh Parmesan cheese (but prepackaged or powdered will do). When the linguine is cooked, return the frying pan to the heat and add the heavy cream (whipping cream). Add the cooked linguine, green onion and grated Parmesan cheese. Add the Cajun seasoning and reduce the cream for another minute or two. Stir, serve and enjoy.