Description
A creamy and flavorful Velveeta Chicken Linguine tossed in a rich Cajun Parmesan cream sauce. Tender chicken pieces cooked with Cajun spices combined with a cheesy, velvety sauce coating perfectly al dente linguine for a comforting and satisfying meal.
Ingredients
Scale
Pasta
- 1 pound linguine
Chicken
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
Seasonings & Flavorings
- 2 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
Sauce
- 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
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain well and set aside.
- Cook the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces and cook for 6 to 8 minutes until golden brown and cooked through. Sprinkle with Cajun seasoning, paprika, and black pepper. Once cooked, transfer the chicken to a plate and set aside.
- Sauté garlic and make roux: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle the flour over the garlic and stir continuously for 1 minute to form a roux.
- Add chicken broth and thicken sauce: Slowly whisk in the chicken broth, making sure the mixture is smooth. Let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate cheeses and cream: Lower the heat and add the cubed Velveeta cheese. Stir continuously until it melts and creates a creamy texture. Pour in the heavy cream and add the grated Parmesan cheese. Mix until smooth and rich.
- Combine chicken and pasta with sauce: Return the cooked chicken and the drained linguine to the skillet. Toss everything together thoroughly so the pasta is fully coated with the cheesy Cajun cream sauce.
- Serve: Serve the linguine hot, garnished with extra Parmesan cheese on top for an added burst of flavor.
Notes
- Use freshly grated Parmesan for the best flavor and melting quality.
- Adjust the amount of Cajun seasoning for desired spice level.
- To reduce richness, substitute half-and-half for heavy cream, though it may affect creaminess.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Reheat gently on stovetop or microwave, adding a splash of chicken broth if sauce thickens too much.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Velveeta, Chicken Linguine, Cajun Parmesan Cream Sauce, Creamy Pasta, Cajun Chicken Pasta
