Ingredients
Scale
1 pound linguine pasta
2 large boneless, skinless chicken breasts (about 1 1/2 pounds)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 tablespoons Cajun seasoning
1/2 teaspoon cayenne pepper (optional)
4 cloves garlic, minced
2 cups heavy whipping cream
8 ounces Velveeta cheese, cubed
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt (to taste)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook linguine until al dente. Drain, drizzle with olive oil, and set aside.
- Prepare the chicken: Slice chicken into thinner cutlets. Season with Cajun seasoning and cayenne if desired. Pan-sear in olive oil and butter until golden and cooked through. Let rest, then slice.
- Make the sauce: In the same skillet, sauté garlic until fragrant. Add heavy cream and stir in Velveeta, Parmesan, and mozzarella until melted into a creamy sauce. Season with paprika, pepper, and salt.
- Combine and serve: Toss pasta in the sauce until fully coated. Serve with sliced chicken on top and garnish with parsley.
Notes
For a vegetarian version, replace chicken with mushrooms or zucchini. Try whole-grain pasta for extra fiber. Adjust Cajun seasoning to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg