🌶🧄🍗 Cajun Velveeta Chicken Linguine in Mozzarella Garlic Cream
Ingredients
For the Cajun Chicken:
1.25 lbs boneless, skinless chicken breasts, sliced into strips
1 tbsp olive oil
1 tbsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
For the Linguine & Sauce:
12 oz linguine pasta
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
6 oz Velveeta cheese, cubed
1 cup shredded mozzarella
½ cup grated Parmesan
½ cup chicken broth (optional for thinning sauce)
½ tsp red pepper flakes (optional, for heat)
½ cup reserved pasta water (if needed)
Optional Garnish:
Fresh parsley
Extra Parmesan
A sprinkle of Cajun seasoning
Instructions
Step 1: Cook the Linguine
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, drain, and set aside.
Step 2: Cook the Cajun Chicken
Pat chicken dry and season with Cajun seasoning, smoked paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken strips 3–4 minutes per side until golden and fully cooked. Remove and set aside.
Step 3: Make the Mozzarella Garlic Velveeta Cream Sauce
In the same skillet, melt butter and sauté garlic until fragrant (30 seconds).
Add heavy cream and Velveeta cubes, stirring until melted and smooth.
Stir in mozzarella and Parmesan until velvety and creamy.
Season with red pepper flakes if desired, and thin with pasta water or chicken broth to your preferred consistency.
Step 4: Combine Pasta & Chicken
Add linguine to the sauce and toss until coated. Fold in Cajun chicken strips gently.
Step 5: Serve & Garnish
Plate pasta with chicken on top. Sprinkle with parsley, extra Parmesan, and a light dusting of Cajun seasoning.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
🍽 Servings: 4
⚡ Calories per Serving: ~900 kcal