Garlic Chicken Linguine in Cajun Parmesan Velveeta Alfredo Sauce
Ingredients:
1 pound linguine pasta
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon paprika
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
1/2 cup grated Parmesan cheese
4 ounces cream cheese, softened
Salt and pepper to taste
Directions:
1. Cook the linguine according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Add minced garlic, Cajun seasoning, and paprika during the last minute of cooking. Remove chicken from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until there are no lumps. Bring to a simmer, stirring constantly.
4. Reduce heat to low and stir in Velveeta cheese, Parmesan cheese, and cream cheese until melted and smooth. Season with salt and pepper to taste.
5. Add the cooked linguine and chicken to the cheese sauce. Toss to coat evenly.
6. Serve immediately, ensuring each portion has plenty of chicken and the creamy sauce is distributed generously.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750 calories per serving