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Cajun Garlic Butter Chicken Linguine in Velveeta Alfredo
Isabella

Cajun Garlic Butter Chicken Linguine in Velveeta Alfredo

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Ingredients Method

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breast cut into thick bite-size chunks
  • 12 ounces linguine
  • 2 tablespoons olive oil
  • 3 tablespoons butter divided
  • 5 garlic cloves minced
  • 1 ½ teaspoons Cajun seasoning divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¾ teaspoon salt divided
  • 1 ¼ cups heavy cream
  • ½ cup chicken broth
  • 6 ounces Velveeta cubed
  • 4 ounces cream cheese softened
  • 1 cup shredded mozzarella cheese
  • ¾ cup freshly grated Parmesan cheese
  • ¼ teaspoon crushed red pepper flakes optional
  • 1 tablespoon chopped parsley
  • ⅓ cup reserved pasta water if needed

Method
 

  1. Bring a large pot of salted water to a boil. Cook the linguine until just al dente. Reserve about 1/3 cup of pasta water, then drain and set aside.
  2. Pat the chicken dry and season it with 1 teaspoon Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and 1/2 teaspoon salt.
  3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  4. Add the chicken chunks in a single layer and cook for 3 to 4 minutes without moving them too much, allowing the bottoms to become golden-brown.
  5. Turn the chicken and cook for another 3 to 4 minutes until cooked through with lightly crisp, caramelized edges.
  6. Add 1 tablespoon butter and half of the minced garlic. Toss the chicken in the garlic butter for about 1 minute until glossy and well coated. Transfer the chicken to a plate and keep warm.
  7. Reduce the heat to medium-low. Add the remaining tablespoon of butter and garlic to the same skillet and cook for about 30 seconds.
  8. Pour in the chicken broth and heavy cream. Add the cream cheese and stir until it melts smoothly into the sauce.
  9. Add the Velveeta and stir slowly until completely melted.
  10. Gradually add the mozzarella and Parmesan, stirring over low heat until the sauce becomes extremely thick, smooth, glossy, and creamy.
  11. Stir in the remaining 1/2 teaspoon Cajun seasoning, remaining 1/4 teaspoon salt, crushed red pepper flakes if using, and parsley.
  12. Add the cooked linguine and toss gently until every strand is heavily coated in the Cajun Velveeta Alfredo sauce.
  13. Add a small splash of reserved pasta water only if necessary. Keep the sauce thick enough to cling heavily to the linguine rather than becoming loose or watery.
  14. Plate the chicken and linguine as separate portions. Arrange the garlic butter chicken on one side and the creamy Cajun linguine on the other. Spoon any remaining garlic butter over the chicken and extra cheese sauce over the pasta.