A creamy and flavorful Garlic Cajun Velveeta Chicken Linguine Alfredo that combines tender chicken, linguine pasta, and a rich cheese sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces linguine pasta
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1 cup heavy cream
8 ounces Velveeta cheese, cubed
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)
Instructions
Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, Cajun seasoning, garlic powder, salt, and black pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Reduce heat to low and add the Velveeta cheese, stirring until melted and smooth.
Stir in the Parmesan cheese and mix until well combined. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Add the cooked linguine to the skillet and toss to coat the pasta evenly with the sauce.
Serve hot, garnished with chopped parsley if desired.
Notes
For added spice, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
You can substitute the chicken with shrimp or cooked sausage for a different protein option.