Cajun Garlic Butter Chicken Alfredo with Three-Cheese Linguine
Ingredients:
4 boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
4 tablespoons garlic butter
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Linguine:
1 pound linguine pasta
6 tablespoons butter
4 cloves garlic, minced
4 tablespoons all-purpose flour
3 cups heavy cream
4 ounces cream cheese, softened
1 cup Velveeta cheese, cubed
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Directions:
Prepare the Chicken: In a bowl, toss the chicken cubes with olive oil, garlic butter, Cajun seasoning, smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Set aside.
Cook the Linguine: Cook the linguine according to package directions until al dente. Drain and set aside.
Make the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour until smooth. Gradually pour in the heavy cream, whisking constantly to prevent lumps. Bring to a simmer, then reduce heat to low.
Add the Cheeses: Stir in the softened cream cheese, Velveeta cheese, mozzarella cheese, and Parmesan cheese. Continue stirring until all the cheeses are melted and the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes (if using).
Combine: Add the cooked linguine to the cheese sauce and toss to coat evenly.
Serve: Divide the cheesy linguine among plates. Top with the Cajun garlic butter chicken. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 850