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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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food
Servings 4 servings
Calories 650 kcal

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