Cajun Chicken Linguine in Cheesy Garlic Sauce with Velveeta Alfredo
Ingredients:
1 pound linguine pasta
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) can evaporated milk
1 (8-ounce) package Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
Directions:
1. Cook the linguine according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium-high heat.
3. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Season with Cajun seasoning, smoked paprika, salt, and pepper. Remove chicken from skillet and set aside.
4. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
5. Pour in the evaporated milk and bring to a simmer.
6. Reduce heat to low and add the Velveeta cheese, mozzarella cheese, and Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
7. Stir in the heavy cream to make the sauce extra rich.
8. Add the cooked linguine and chicken to the cheese sauce. Toss to coat everything evenly.
9. Serve immediately and enjoy!
Cooking Time: 30 minutes | Servings: 6 | Calories: 650 per serving