Cajun Chicken Linguine with Cheesy Garlic Alfredo and Parmesan Sauce
Ingredients:
12 oz linguine pasta
2 large chicken breasts, cut into thick chunks
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
3 tbsp unsalted butter
4 garlic cloves, minced
2 cups heavy cream
4 oz cream cheese, softened
1 cup Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese (plus extra for garnish)
½ tsp red pepper flakes (optional, for extra kick)
2 tbsp fresh parsley, chopped
Directions:
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Pat chicken chunks dry and season with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat. Add chicken and sear until golden-brown and cooked through, about 6–7 minutes. Remove and set aside.
4. In the same skillet, melt butter, then add garlic and sauté until fragrant, about 1 minute.
5. Pour in heavy cream and stir in cream cheese until smooth. Reduce heat to medium-low.
6. Add Velveeta cubes and stir until melted into a glossy sauce. Mix in mozzarella and Parmesan, whisking until thick, creamy, and cheesy.
7. Toss cooked linguine into the sauce until fully coated. Add red pepper flakes if desired.
8. Plate the pasta on one side, then arrange Cajun chicken pieces on the other.
9. Garnish with parsley and an extra sprinkle of Parmesan.
30 minutes
4 servings
720 calories per serving