Cheesy Garlic Butter Chicken Linguine in Three-Cheese Parmesan Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz linguine pasta
2 tablespoons chopped parsley (for garnish)
Directions:
1. Fill a large pot with salted water and bring it to a boil. Cook the linguine according to the package directions until al dente. Drain, drizzle with a bit of olive oil to prevent sticking, and set aside.
2. In a medium bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss until evenly coated.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear for 6–8 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Lower the heat to medium, add the remaining tablespoon of butter to the skillet, and melt. Add minced garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan. Stir in the heavy cream and bring to a gentle simmer.
6. Reduce the heat to low, then add Velveeta cubes, stirring until fully melted and smooth. Slowly mix in mozzarella and Parmesan, stirring continuously until the sauce becomes thick, glossy, and creamy.
7. Add Italian seasoning and adjust the salt and pepper to your taste. The sauce should be rich but balanced, with a velvety texture that clings to the pasta.
8. Add the cooked linguine to the skillet and toss gently to coat each strand in the creamy three-cheese sauce.
9. Return the seared chicken to the pan, either mixing it through the pasta.
10. Garnish with fresh parsley and a little extra Parmesan before serving warm.
Cooking Time:30 minutes
Servings:4
Calories:745 per serving