Description
A creamy, spicy, and indulgent pasta dish featuring tender Cajun-spiced chicken and linguine smothered in a rich, velvety Velveeta and Parmesan Alfredo sauce.
Ingredients
Scale
For the Crust:
- 1 lb linguine pasta
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 2 tbsp Cajun seasoning
- 1 (16 oz) block Velveeta, cubed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Drain and set aside.
- Season the chicken strips generously with Cajun seasoning. In a large skillet over medium-high heat, cook the chicken until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium. Melt the butter and sauté the garlic until fragrant, about 1 minute. Add the heavy cream, Velveeta cubes, Parmesan, and smoked paprika. Stir continuously until the cheese is completely melted and the sauce is smooth.
- Return the cooked chicken and any accumulated juices to the skillet with the sauce. Add the drained linguine and toss everything together until the pasta is thoroughly coated in the creamy sauce. Season with salt and pepper to taste.
- Garnish with fresh chopped parsley and serve immediately.
Notes
You can customize the seasonings to taste.