Ingredients
For the Chicken:
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1 lb boneless skinless chicken breasts (thinly sliced or cut into strips)
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2 tbsp Cajun seasoning
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp black pepper
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½ tsp salt
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2 tbsp olive oil or butter
For the Pasta + Sauce:
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12 oz linguine pasta
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2 tbsp butter
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4–5 garlic cloves, minced
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1 ½ cups heavy cream
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1 cup whole milk
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8 oz Velveeta cheese, cubed
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½ cup grated Parmesan cheese
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½ tsp Cajun seasoning (extra for sauce)
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¼ tsp crushed red pepper flakes (optional)
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Salt and pepper to taste
Optional Add-Ins:
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1 cup sliced mushrooms
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1 cup baby spinach
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½ cup roasted red peppers
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Fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente (usually 9–11 minutes). Drain and set aside, reserving ½ cup of pasta water in case you want to loosen the sauce later.
In a bowl, combine the chicken with Cajun seasoning, paprika, garlic powder, onion powder, pepper, and salt. Mix well to coat every piece thoroughly.
Heat olive oil or butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden, slightly crispy on the edges, and cooked through. Remove from the skillet and set aside.
In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. If adding mushrooms or roasted red peppers, sauté them with the garlic.
Pour in the heavy cream and whole milk. Stir gently as it warms. Add Velveeta cubes and allow them to melt slowly into the sauce. Stir frequently. Once the sauce becomes creamy, add Parmesan cheese, Cajun seasoning, crushed red pepper (optional), salt, and pepper. Adjust thickness by adding pasta water if needed.
Add the cooked linguine to the Alfredo sauce and toss to coat. Add the cooked Cajun chicken back into the skillet. Stir until everything is combined and glossy.
Top with fresh parsley, extra Parmesan, and a sprinkle of Cajun seasoning for color.
Notes
Velveeta melts quickly, so keep the heat on medium and stir often to prevent scorching. Let the cheese melt fully before adding Parmesan to avoid clumping.