Description
This Cajun Chicken Linguine combines tender chicken, creamy Velveeta and mozzarella Alfredo sauce, and a kick of Cajun spices. A rich and cheesy pasta dish that’s perfect for dinner or entertaining.
Ingredients
- 1 pound linguine pasta
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 4 ounces Velveeta cheese, cubed
- 4 ounces mozzarella cheese, shredded, plus extra for topping
- ½ cup grated Parmesan cheese
- ¼ cup chicken broth
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Cook linguine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning, paprika, salt, and pepper. Cook chicken until golden and cooked through, about 5–6 minutes. Remove from skillet.
- In the same skillet, melt butter and sauté garlic until fragrant, about 30 seconds.
- Add heavy cream, Velveeta cubes, mozzarella, Parmesan, and chicken broth. Stir until cheeses melt and sauce is smooth.
- Return chicken to skillet and toss to coat in sauce.
- Add cooked linguine and toss until pasta is evenly coated.
- Garnish with extra mozzarella and chopped parsley. Serve warm.
Notes
- Adjust Cajun seasoning for more or less heat.
- Velveeta adds extra creaminess; substitute with cream cheese if preferred.
- Pairs well with garlic bread and a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American