Ingredients
Scale
- 1 pound linguine pasta
- 2 large boneless, skinless chicken breasts (about 1½ pounds total)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1½ tablespoons Cajun seasoning (plus more to taste)
- 4 cloves garlic, minced
- 2 cups heavy whipping cream
- 8 ounces Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt (to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.
- Slice the chicken breasts in half lengthwise to create thinner cutlets. Pat dry and season generously with Cajun seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and fully cooked. Transfer to a plate, rest 5 minutes, then slice thickly.
- Reduce heat to medium and add garlic to the same skillet. Sauté for 1 minute until fragrant.
- Pour in the heavy cream and stir well. Add Velveeta, mozzarella, and Parmesan, stirring until melted into a thick, smooth sauce.
- Season with smoked paprika, black pepper, salt, and additional Cajun seasoning if desired.
- Add the cooked linguine and toss until fully coated in the creamy garlic Cajun Alfredo sauce.
- Serve pasta with sliced chicken, spoon extra sauce over the top, and garnish with parsley.
Notes
- Slice chicken against the grain for maximum tenderness.
- Thin the sauce with a splash of pasta water if needed.
- Great with garlic bread or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American