Ingredients

1 pound linguine pasta

2 large boneless, skinless chicken breasts (about 1 ½ pounds total)

2 tablespoons olive oil

2 tablespoons unsalted butter

1 ½ tablespoons Cajun seasoning (plus more to taste)

4 cloves garlic, minced

2 cups heavy whipping cream

8 ounces Velveeta cheese, cubed

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon kosher salt (to taste)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.

Step 2: Slice the chicken breasts in half lengthwise for thinner cutlets. Pat dry and season generously with Cajun seasoning.

Step 3: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and fully cooked through. Transfer to a plate, let rest for 5 minutes, then slice thickly.

Step 4: Lower the heat to medium and add the garlic to the same skillet. Sauté for 1 minute until fragrant.

Step 5: Pour in the heavy cream and stir well. Add Velveeta cubes, mozzarella, and Parmesan, stirring until melted into a thick, glossy sauce.

Step 6: Season with smoked paprika, black pepper, and salt. Stir in a little more Cajun seasoning if you want extra kick.

Step 7: Add the linguine to the skillet and toss until every strand is coated in the creamy Velveeta garlic Cajun Alfredo sauce.

Step 8: Serve with pasta on one side and sliced chicken on the other. Drizzle extra sauce over the chicken and garnish with parsley.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.

Use smoked sausage or shrimp instead of chicken for a different protein option.

If you prefer less heat, reduce the Cajun seasoning or omit the smoked paprika.

Freshly grated Parmesan adds better flavor than pre-grated varieties.

FAQs

Can I use another type of pasta instead of linguine?

Yes, fettuccine, penne, or spaghetti all work well with the creamy Cajun Alfredo sauce.

Is Velveeta necessary for this recipe?

Velveeta adds a smooth, creamy texture and melty richness, but you can substitute with cream cheese or extra mozzarella for a different but still delicious result.