Creamy Velveeta Alfredo Linguine with Cajun Garlic Chicken Bites
Ingredients:
1 pound linguine pasta
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces cream cheese, softened
1 pound Velveeta cheese, cubed
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup milk
Directions:
1. Cook the linguine: Cook the linguine according to package directions until al dente. Drain and set aside.
2. Prepare the chicken: In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, minced garlic, Cajun seasoning, salt, and pepper.
3. Cook the chicken: Heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
4. Make the Alfredo sauce: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the softened cream cheese and cubed Velveeta cheese. Stir until the cheeses are completely melted and smooth.
5. Add cream and Parmesan: Pour in the heavy cream and milk. Stir in the grated Parmesan cheese. Continue stirring until the sauce is heated through and has a smooth, glossy consistency.
6. Combine and serve: Add the cooked linguine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly. Add the cooked chicken bites to the pasta and sauce. Gently stir to combine, ensuring the chicken is coated in the creamy sauce.
7. Serve immediately: Serve hot, with extra Parmesan cheese on top, if desired.
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 750 calories per serving