Cheesy Mozzarella Chicken Linguine in Velveeta Garlic Alfredo
Ingredients:
1 pound linguine pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
Salt to taste
Directions:
1. Cook the linguine according to package directions until al dente. 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. Season with salt, pepper, and 1 tablespoon of Cajun seasoning. Remove chicken from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
4. Whisk in the flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
6. Reduce heat to low and add Velveeta cheese and cream cheese. Stir until melted and smooth.
7. Stir in mozzarella cheese and Parmesan cheese until melted and the sauce is creamy and glossy.
8. Add the remaining 1 tablespoon of Cajun seasoning, garlic powder, and black pepper to the sauce. Stir to combine.
9. Add the cooked linguine and chicken to the sauce. Toss to coat evenly.
10. Serve immediately, ensuring each portion has plenty of chicken and is smothered in the cheesy Alfredo sauce.
Cooking Time: 30 minutes | Servings: 4-6 | Calories: 750-850 per serving