Description

This Chicken Linguine in Garlic Cajun Alfredo is a rich and creamy pasta dish featuring tender, flavorful chicken seasoned with Cajun spices and smothered in a decadent Velveeta-based Alfredo sauce. Perfectly cooked linguine tossed in a cheesy garlic cream sauce delivers a comforting and satisfying meal with a spicy kick, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Scale

Pasta

1 pound linguine pasta

Chicken

2 large boneless, skinless chicken breasts (about 1 ½ pounds total)
2 tablespoons olive oil
1 ½ tablespoons Cajun seasoning (plus more to taste)

Sauce

2 tablespoons unsalted butter
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)

Garnish

2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente following the package directions. Once cooked, drain the pasta, drizzle lightly with olive oil to prevent sticking, and set aside.
Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Pat them dry thoroughly and season generously on both sides with Cajun seasoning to infuse flavor.
Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes on each side or until the exterior is golden brown and the chicken is cooked through. Transfer the chicken to a plate and let it rest for 5 minutes, then slice thickly.
Sauté the Garlic: Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Make the Alfredo Sauce: Pour in the heavy whipping cream and stir well, scraping any browned bits off the bottom of the skillet. Add the cubed Velveeta cheese, shredded mozzarella, and grated Parmesan cheese. Stir continuously until all the cheeses melt and the sauce becomes thick and glossy.
Season the Sauce: Stir in smoked paprika, black pepper, and kosher salt to taste. Add a bit more Cajun seasoning if a stronger spice flavor is desired. Mix well to combine all the spices evenly in the sauce.
Toss Linguine in Sauce: Add the cooked linguine to the skillet with the sauce. Toss thoroughly so every strand is coated with the creamy and cheesy Cajun Alfredo sauce.
Serve: Plate the coated linguine on one side and arrange the sliced chicken on the other side. Drizzle any remaining sauce over the chicken and garnish with chopped fresh parsley for a bright finish.

Notes

Resting the chicken before slicing ensures the juices stay locked in for tender bites.
Adjust Cajun seasoning to taste, especially if you prefer milder or spicier dishes.
Use fresh parsley as garnish to add a pop of color and freshness to the rich dish.
Velveeta creates a creamy, smooth texture; if unavailable, you could substitute with another processed cheese though consistency may vary.
To save time, chicken can be grilled or baked but searing in the skillet adds the best flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chicken linguine, Cajun Alfredo, creamy pasta, Velveeta cheese pasta, spicy chicken pasta, garlic Alfredo sauce