Cheesy Cajun Alfredo Chicken Linguine .
Ingredients:
12 oz linguine pasta
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into strips
2 teaspoons Cajun seasoning (plus more to taste)
3 cloves garlic, minced
2 cups heavy cream
8 oz Velveeta cheese, cubed
1/2 cup Parmesan cheese, grated
1 teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Crushed red pepper flakes (optional, for extra heat)
Directions:
Cook linguine pasta in salted boiling water according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add chicken strips, season with Cajun seasoning, and cook until golden brown and fully cooked, about 6–8 minutes. Remove chicken and set aside.
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes and Parmesan cheese, stirring until melted into a smooth sauce.
Season with smoked paprika, salt, and pepper to taste. Adjust Cajun seasoning for extra flavor.
Toss in the cooked linguine and chicken, coating everything in the creamy Cajun Alfredo sauce.
Garnish with fresh parsley and optional red pepper flakes before serving hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 560 kcal | Servings: 4 servings