Garlic Chicken Cheesy Linguine with Mozzarella Alfredo
Ingredients:
1 lb linguine pasta
2 boneless, skinless chicken breasts, cut bite-size
2 tbsp olive oil
4 cloves garlic, minced
4 tbsp butter
¼ cup all-purpose flour
3 cups milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup mozzarella, shredded
½ cup Parmesan, grated
2 tbsp Cajun seasoning
1 tsp garlic powder
½ tsp black pepper
Salt, to taste
Directions:
1. Boil a large pot of salted water. Cook linguine until al dente, then drain and set aside.
2. Heat olive oil in a skillet over med-high. Add chicken pieces and cook 6–8 min until browned and fully cooked. Season with 1 tbsp Cajun seasoning, plus salt and pepper. Transfer to a plate.
3. Lower heat to med. Add butter to the skillet, melt, then stir in garlic for 1 min until fragrant.
4. Sprinkle flour over butter and whisk 1–2 min to form a smooth roux.
5. Slowly pour in milk while whisking, keeping the sauce smooth. Bring to a gentle simmer.
6. Drop in Velveeta and cream cheese, stirring until melted and silky.
7. Mix in mozzarella and Parmesan until the sauce is thick and creamy.
8. Season with remaining Cajun seasoning, garlic powder, and black pepper. Taste and adjust salt if needed.
9. Return chicken and cooked linguine to the skillet. Toss until pasta is fully coated in the cheesy garlic Alfredo.
10. Serve hot, making sure each plate gets plenty of chicken and creamy Velveeta mozzarella sauce.
Cooking Time: 30 min | Servings: 4–6 | Calories: 750–850 per serving