Cheesy Cajun Chicken Linguine in Velveeta Garlic Sauce

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Cheesy Cajun Chicken Linguine in Velveeta Garlic Sauce

A creamy and comforting pasta dish featuring Cajun-seasoned chicken and a rich, gooey Velveeta garlic sauce.

Course Dinner, Main Course

Cuisine American, Comfort Food

Keyword Cajun Chicken, Cheesy Linguine, Comfort Food, Pasta, Velveeta Sauce

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 650kcal

Ingredients

Pasta and Chicken

8 oz Linguine Classic linguine; can substitute with fettuccine or spaghetti.
2 pieces Boneless, Skinless Chicken Breasts, cut bite-sized Thighs can be used for a juicier option.

Cooking Ingredients

1 tbsp Olive Oil Use extra virgin for better flavor.
1 tbsp Cajun Seasoning Store-bought or homemade based on your heat preference.
to taste Salt and Pepper Use sparingly as Velveeta is salty.

Sauce Ingredients

2 tbsp Unsalted Butter For a luxurious garlic base.
5 cloves Garlic, minced Fresh is best.
3/4 cup Chicken Broth
1 cup Heavy Cream Substitute half-and-half for a lighter version.
1 1/2 cups Velveeta Cheese, cubed The main ingredient for creaminess.
1/2 cup Mozzarella, shredded For added gooeyness.
1/4 cup Parmesan, grated Adds depth of flavor.
1/2 tsp Smoked Paprika Gives a subtle smokiness.
1/2 cup Cheddar Cheese, shredded For the final cheesy touch.
to taste Fresh Parsley, chopped For garnish.

Instructions

Preparation

Bring a large pot of salted water to a boil and cook linguine al dente (about 9-10 minutes). Drain and set aside.
Toss chicken pieces with Cajun seasoning, salt, and pepper while the pasta cooks.

Cooking

Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 6-7 minutes until golden and fully cooked.
Remove chicken and set aside, keeping the fond in the skillet.
Melt butter in the same skillet, then add minced garlic. Sauté for 1-2 minutes until fragrant.
Add chicken broth and heavy cream, stirring to bring gently to a simmer.
Add Velveeta cheese cubes and stir constantly until melted and smooth.
Stir in mozzarella, parmesan, and smoked paprika until the sauce is thick and creamy.
Return pasta and cooked chicken to the skillet and toss until well coated.
Top with cheddar cheese and cover for 1-2 minutes to let it melt.

Serving

Garnish with fresh parsley and serve immediately.

Notes

To store, cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth.