Cheesy Garlic Chicken Linguine in Velveeta Cajun Sauce
Ingredients:
3 large chicken breasts
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons olive oil
4 tablespoons butter, divided
5 cloves garlic, minced
12 ounces linguine pasta
1 ½ cups heavy cream
6 ounces Velveeta cheese, cubed
½ cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
½ teaspoon Cajun seasoning (more to taste)
Salt and black pepper to taste
4 tablespoons fresh parsley, chopped
Directions:
1. Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside.
2. Pat chicken breasts dry and coat with Cajun seasoning, garlic powder, and smoked paprika.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear chicken breasts for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and let rest before slicing.
4. In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1 minute until fragrant.
5. Pour in heavy cream and bring to a gentle simmer. Add the Velveeta cubes and whisk until melted and smooth. Stir in mozzarella and Parmesan until creamy.
6. Season the sauce with additional Cajun seasoning, salt, and black pepper. Add the cooked linguine and toss until coated in the cheesy sauce.
7. Plate the pasta and top with sliced Cajun chicken. Spoon extra sauce over the chicken and garnish with fresh parsley.
Cooking Time: 35 minutes
Servings: 4
Calories: ~720 per serving