Garlic Butter Chicken Linguine with Velveeta Creamy Alfredo
Ingredients:
1 pound linguine pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup chicken broth
4 ounces Velveeta cheese, cubed
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 tablespoons cream cheese, softened
Directions:
Cook the linguine according to package directions until al dente. Drain and set aside. While the pasta is cooking, prepare the chicken. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, Cajun seasoning, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low. Add the Velveeta cheese, Parmesan cheese, mozzarella cheese, and cream cheese. Stir until all the cheeses are melted and the sauce is smooth and creamy. Add the cooked linguine to the skillet with the cheese sauce. Toss to coat the pasta evenly. Add the cooked chicken back to the skillet and toss to combine. Serve immediately, garnished with extra Parmesan cheese, if desired.
Cooking Time: 25 minutes | Servings: 6 | Calories: 650