Cheesy Cajun Chicken Linguine in Creamy Garlic Velveeta Parmesan Sauce
Ingredients:
2 large boneless, skinless chicken breasts (about 1½ lbs total), cut into thick strips
1½ teaspoons Cajun seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
5 cloves garlic, minced
12 ounces linguine pasta
1 cup low-sodium chicken broth
1½ cups heavy cream
4 ounces Velveeta cheese, cubed
¾ cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese (optional for extra creaminess)
½ teaspoon garlic powder
1 tablespoon chopped parsley, plus more for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.
2. Pat the chicken pieces dry with paper towels. Season with Cajun seasoning, salt, pepper, and smoked paprika.
3. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and sear for 5 to 6 minutes per side until golden brown and slightly crisp on the edges. Remove and set aside.
4. In the same skillet, melt the remaining 1 tablespoon butter. Add minced garlic and sauté for about 30 seconds, stirring constantly until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the pan. Let it simmer for 1 to 2 minutes.
6. Reduce the heat to medium and pour in the heavy cream. Add Velveeta cubes and whisk gently until fully melted and smooth.
7. Stir in Parmesan (and mozzarella if using) gradually until the sauce turns thick, glossy, and coats the back of a spoon.
8. Add garlic powder and chopped parsley, stirring well. Taste and adjust seasoning if needed.
9. Add the cooked linguine and toss until each strand is fully coated in the creamy garlic Velveeta Parmesan sauce. Let it rest for 1–2 minutes over low heat to help the sauce cling beautifully.
10. Arrange the dish for serving: place the linguine on one side of the plate and the seared Cajun chicken on the other. Drizzle a little sauce over the chicken and garnish with parsley and extra Parmesan.
Cooking Time: 30 minutes | Servings: 4 | Calories: 720 per serving