Spicy Velveeta Garlic Chicken with Creamy Linguine Parmesan Sauce
Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
4 tbsp garlic butter
2 tbsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp black pepper
For the Pasta:
1 lb linguine pasta
4 tbsp butter
4 cloves garlic, minced
1 (16 oz) package Velveeta cheese, cubed
8 oz cream cheese, softened
1 cup heavy cream
1 cup grated Parmesan cheese, plus more for topping
1/2 cup mozzarella cheese, shredded
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
Directions:
1. Prepare the Chicken: In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, smoked paprika, and black pepper.
2. Cook the Chicken: Heat the garlic butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
3. Cook the Pasta: While the chicken is cooking, cook the linguine according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
4. Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add Cheeses and Cream: Reduce heat to low. Add the cubed Velveeta cheese, cream cheese, and heavy cream to the skillet. Stir continuously until the cheeses are melted and the sauce is smooth and creamy.
6. Combine: Stir in the Parmesan cheese and mozzarella cheese until melted and well combined. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
7. Toss Pasta and Chicken: Add the cooked linguine to the skillet with the cheese sauce. Toss to coat the pasta evenly. Gently fold in the cooked chicken.
8. Serve: Serve immediately, topped with extra grated Parmesan cheese.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 850