Garlic Cajun Velveeta Chicken Linguine Alfredo
Ingredients:
1 lb linguine
2 large chicken breasts (about 1½ lbs)
2 tbsp olive oil
2 tbsp butter
1½ tbsp Cajun seasoning (plus more if needed)
4 garlic cloves, minced
2 cups heavy cream
8 oz Velveeta, cubed
1 cup mozzarella, shredded
½ cup Parmesan, grated
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (to taste)
2 tbsp parsley, chopped
Directions:
1. Boil a large pot of salted water and cook linguine until al dente. Drain, drizzle with a touch of olive oil, and set aside.
2. Slice chicken breasts into thin cutlets. Pat dry and coat all over with Cajun seasoning.
3. Heat olive oil and butter in a skillet over medium-high. Sear chicken 5–6 minutes per side until golden and fully cooked. Remove, rest a few minutes, then slice thickly.
4. Lower heat to medium, add garlic, and cook 1 minute until fragrant.
5. Stir in cream, then add Velveeta cubes. Once melted, mix in mozzarella and Parmesan until smooth and creamy.
6. Season with paprika, black pepper, and salt. Add extra Cajun seasoning if you like more heat.
7. Toss linguine in the sauce until fully coated.
8. Plate pasta with sliced chicken on top or to the side. Spoon more sauce over and finish with parsley.
Prep Time: 10 min | Cook Time: 25 min | Total: 35 min
Servings: 4 | Calories: 770 per serving