Cheesy Garlic Chicken Linguine with Cajun Velveeta Cream Sauce

Why You’ll Love This Recipe

This recipe is the perfect marriage of comfort and bold flavor: tender pieces of chicken, a creamy Cajun-spiced Velveeta sauce, and al dente linguine twirled together in one irresistible dish. The Velveeta cheese melts seamlessly into the cream sauce, giving it a velvety texture that clings beautifully to the pasta. Cajun seasoning adds smoky heat, while garlic brings richness and depth. I once made this with fettuccine instead of linguine, and it worked just as well—the creamy sauce adapts to different pasta shapes effortlessly. It’s quick enough for a weeknight dinner yet indulgent enough for when you want to serve something special. If you’re a fan of cheesy pasta dishes that deliver both comfort and spice, this one will quickly become a favorite at your table.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast – Lean and tender, it cooks quickly and absorbs the Cajun flavors beautifully. Cut into bite-sized pieces for easy serving.

Linguine pasta – The long, flat noodles hold onto the creamy Cajun sauce perfectly.

Velveeta cheese – The star of the sauce, giving it a creamy, melty texture with a mild cheesy flavor that pairs well with Cajun spices.

Garlic – Fresh minced garlic infuses the sauce with savory depth and complements the richness of the cheese.

Cajun seasoning – Adds smoky heat and boldness, turning a simple cream sauce into something exciting and flavorful.

Heavy cream – Provides a silky base that combines with Velveeta to create a luscious sauce.

Butter – Adds richness while helping sauté the garlic and coat the chicken.

Olive oil – Used for searing the chicken and preventing sticking.

Salt and black pepper – Simple seasonings that balance and enhance the overall flavors.

Fresh parsley – Brings a fresh, vibrant touch to garnish the finished dish.

Directions

Cook the linguine in salted boiling water until al dente. Reserve one cup of pasta water before draining. Meanwhile, season the chicken pieces with Cajun seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, then remove from the skillet and set aside.

In the same skillet, melt a bit more butter and sauté the garlic until fragrant. Lower the heat slightly, pour in the heavy cream, and stir gently. Gradually add cubed Velveeta, whisking until smooth and fully melted. Adjust seasoning with additional Cajun spices as desired. If the sauce is too thick, add a splash of reserved pasta water.

Return the chicken to the skillet, tossing it in the sauce. Add the cooked linguine and mix until well coated in the creamy Cajun Velveeta sauce. Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people generously. Preparation takes about 10 minutes, and cooking requires 20 minutes, making it a 30-minute dinner option.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creamy texture. Avoid overheating, as the cheese can become grainy.

Variations and Customizations

Shrimp option – Swap chicken for shrimp for a Cajun seafood twist.

Extra veggies – Add sautéed bell peppers, spinach, or mushrooms for more texture and color.

Spicy upgrade – Use extra Cajun seasoning or add cayenne pepper for more heat.

Cheese blend – Mix in shredded cheddar or Monterey Jack along with Velveeta for a sharper flavor.

Lighter version – Substitute half-and-half for heavy cream to reduce richness.

Bacon addition – Stir in crispy bacon pieces for smoky depth.

Gluten-free option – Use gluten-free linguine without compromising flavor.

Herb infusion – Add thyme or basil for an aromatic layer to the creamy sauce.

FAQs

Can I use another pasta shape?

Yes, fettuccine, penne, or rigatoni all work well with this sauce.

Is Velveeta necessary?

Velveeta creates the smoothest sauce, but you can use American cheese or a mix of cheddar and cream cheese as substitutes.

Can I make this dish less spicy?

Yes, reduce the Cajun seasoning and balance with more garlic and parsley.

Can I use chicken thighs instead of breasts?

Absolutely—thighs are juicier and add more flavor.

How do I keep the sauce from separating?

Cook over medium-low heat and stir continuously while the Velveeta melts.

Can I use milk instead of cream?

Milk will make the sauce thinner; half-and-half is a better alternative for creaminess.

What side dishes pair well with this pasta?

A simple green salad or garlic bread complements it nicely.

Can I make this ahead of time?

You can prepare the sauce and chicken in advance, but cook the pasta fresh before serving.

How can I make it more cheesy?

Add shredded mozzarella or Parmesan to the sauce for extra richness.

Does this recipe freeze well?

Not recommended, as the creamy cheese sauce may separate after thawing.

Conclusion

Cheesy garlic chicken linguine in Cajun Velveeta cream sauce is the ultimate comfort pasta, combining bold flavors with creamy indulgence. The Cajun seasoning adds just the right amount of spice, while Velveeta ensures a smooth, velvety sauce that coats every strand of linguine. It’s quick to make, endlessly versatile, and guaranteed to satisfy both cheese lovers and pasta fans alike. Whether for a weeknight dinner or a weekend treat, this recipe is sure to become a household favorite.

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