Description
A rich, creamy pasta dish featuring tender chicken breasts, Cajun-seasoned Alfredo sauce, and smooth Velveeta cheese tossed with linguine. Bold, comforting, and perfect for both weeknight dinners and weekend indulgence.
Ingredients
2 chicken breasts
12 oz linguine pasta
8 oz Velveeta cheese, cubed
1 cup heavy cream
2 tbsp butter
3 cloves garlic, minced
1 ½ tbsp Cajun seasoning (adjust to taste)
½ cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
½ tsp salt
½ tsp black pepper
Instructions
1. Season chicken breasts with Cajun seasoning, salt, and pepper. Grill or pan-sear until golden and cooked through. Let rest, then slice.
2. Boil linguine in salted water until al dente. Drain and drizzle lightly with olive oil.
3. In a large skillet, melt butter and sauté garlic until fragrant.
4. Stir in heavy cream and bring to a gentle simmer.
5. Add cubed Velveeta, whisking until melted and smooth. Stir in Cajun seasoning and Parmesan.
6. Toss cooked linguine into the sauce until evenly coated.
7. Top with sliced chicken and garnish with parsley. Serve immediately.
Notes
For extra smoky heat, add a pinch of cayenne or smoked paprika.
Always rest the chicken before slicing to keep it juicy.
Add a splash of milk when reheating leftovers to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta / Dinner
- Method: Stovetop
- Cuisine: Cajun American
Nutrition
- Serving Size: 1 plate (about 2 cups)
- Calories: 670
- Sugar: 4g
- Sodium: 940mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg
Keywords: Velveeta chicken linguine, Cajun Alfredo, pasta dinner