Dinner

Velveeta Chicken Linguine with Cajun Parmesan Cream Sauce Recipe

Name: Velveeta Chicken Linguine with Cajun Parmesan Cream Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound linguine; 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tablespoons olive oil; 2 tablespoons butter; 2 cloves garlic, minced; 2 tablespoons Cajun seasoning; 1 teaspoon paprika; ½ teaspoon black pepper; 4 tablespoons all-purpose flour; 4 cups chicken broth; 8 ounces Velveeta cheese, cubed; 1 cup heavy cream; ½ cup grated Parmesan cheese, plus more for garnish

ByCharlotte Montgomery October 25, 2025October 25, 2025

Jump to Recipe

Introduction

This Velveeta Chicken Linguine with Cajun Parmesan Cream Sauce is a comforting and flavorful pasta dish that comes together in about 30 minutes. Tender chicken pieces are coated in a rich, creamy sauce with a spicy Cajun kick, making it perfect for a weeknight dinner that feels special.

The image shows a white plate with two main layers: on the left side, there is a skewer with about eight pieces of grilled chicken glazed in a shiny, dark brown sauce with hints of spices, and on the right side, there is a creamy pasta coated with a light beige sauce, sprinkled with green herbs on top. The chicken pieces have a slightly charred texture, and the sauce pools slightly around the skewer, mixing a little with the pasta sauce. The white marbled background adds a clean, bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound linguine
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon paprika
½ teaspoon black pepper
4 tablespoons all-purpose flour
4 cups chicken broth
8 ounces Velveeta cheese, cubed
1 cup heavy cream
½ cup grated Parmesan cheese, plus more for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain well and set aside.
Step 2: Warm olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until golden and cooked through. Season with Cajun seasoning, paprika, and black pepper. Transfer the chicken to a plate and set aside.
Step 3: In the same skillet, add the garlic and sauté for about 1 minute until fragrant. Sprinkle in the flour and stir for 1 minute, forming a roux.
Step 4: Slowly whisk in the chicken broth until smooth. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 5: Lower the heat and add the Velveeta cubes, stirring until melted and creamy. Pour in the heavy cream and Parmesan cheese, mixing until smooth and rich.
Step 6: Return the cooked chicken and linguine to the skillet. Toss everything together until the pasta is coated in the cheesy Cajun cream sauce.
Step 7: Serve hot with a sprinkle of extra Parmesan for garnish.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or hot sauce to the sauce while cooking.
Use smoked paprika instead of regular paprika for a smoky flavor.
Substitute half-and-half for heavy cream to lighten the dish a bit.
If Velveeta isn’t available, cream cheese or a mix of cheddar and mozzarella can be used but may alter the texture slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if needed. Avoid microwaving to maintain the creamy texture.

How to Serve

The image shows a white round plate with two main layers. On the left side, there is a skewer with several pieces of grilled meat, dark brown with a crispy texture and glistening with sauce. The skewer sticks out from the plate, pointing diagonally. On the right side, there is a pile of creamy pasta, light yellow with visible herbs sprinkled on top, giving a slightly green touch. The sauce from the meat has pooled slightly under and around it, adding a shiny orange-brown contrast against the creamy pasta and white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, penne, fettuccine, or even rigatoni would work well with this sauce if linguine is not available.

How spicy is this dish?

The Cajun seasoning adds moderate heat, but you can adjust the spice level by adding more or less seasoning or including extra cayenne pepper.

Charlotte Montgomery