Description
A rich and comforting pasta dish featuring juicy chicken, linguine, and a creamy Cajun Velveeta cheese sauce infused with garlic and Parmesan.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into strips
- 2 teaspoons Cajun seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 12 ounces linguine pasta
- 1 cup heavy cream
- 1/2 cup chicken broth
- 8 ounces Velveeta cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook linguine according to package instructions. Drain and set aside.
- Season chicken strips with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
- In the same skillet, add butter and garlic. Cook until fragrant, about 1 minute.
- Stir in heavy cream and chicken broth, bringing to a simmer.
- Add Velveeta cubes and stir until melted and smooth. Mix in Parmesan, Italian seasoning, and red pepper flakes. Simmer until sauce thickens slightly.
- Toss cooked linguine into the sauce until well coated.
- Return chicken to the skillet and stir to combine. Cook for another 1–2 minutes until heated through.
- Garnish with parsley and serve hot.
Notes
- Adjust Cajun seasoning to control spiciness.
- For extra creaminess, add more Velveeta or a splash of cream cheese.
- Pairs well with garlic bread or a side salad.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American