Description
A creamy, spicy, and incredibly comforting pasta dish featuring tender Cajun-spiced chicken and linguine smothered in a rich, cheesy Velveeta and garlic parmesan sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz linguine pasta
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 8 oz Velveeta cheese, cubed
- 1/2 cup grated parmesan cheese
- 1/4 tsp red pepper flakes (optional for extra heat)
- 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 the linguine according to package directions until al dente. Drain and set aside.
- While the pasta cooks, toss the chicken pieces with the Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, and bring to a gentle simmer.
- Reduce the heat to low. Gradually whisk in the cubed Velveeta and grated parmesan cheese until the sauce is completely smooth and creamy. Stir in the red pepper flakes if using. Season with salt and black pepper to taste.
- Add the cooked chicken and drained linguine to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.