Cajun Garlic Butter Chicken Linguine with Velveeta Cream
Ingredients:
1 pound linguine pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon Italian herb blend
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package Velveeta cheese, cubed
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Cook the linguine according to package directions in salted water. Drain and set aside. While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Season with Cajun seasoning, garlic powder, onion powder, paprika, Italian herb blend, salt, and pepper. Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Reduce heat to low and add the cubed Velveeta cheese, heavy cream, and chicken broth. Stir constantly until the Velveeta is completely melted and the sauce is smooth. Add the cooked linguine and chicken to the skillet with the cheese sauce. Toss to coat evenly. Stir in the mozzarella cheese and Parmesan cheese until melted and gooey. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 750