Ingredients
(Serves 4)
Pasta and Chicken
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1 lb linguine pasta
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2 boneless, skinless chicken breasts (~1½ lb total)
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2 tbsp olive oil
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1½ tbsp Cajun seasoning (plus extra for topping)
Alfredo Sauce Base
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2 tbsp unsalted butter
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4 garlic cloves, minced
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2 cups heavy cream
Cheese Blend
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8 oz Velveeta cheese, cubed
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1 cup shredded mozzarella
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½ cup freshly grated Parmesan
Seasonings and Garnish
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½ tsp smoked paprika
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½ tsp ground black pepper
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½ tsp kosher salt (adjust to taste)
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2 tbsp fresh parsley, chopped
Step-by-Step Instructions
1. Cook the Pasta
Boil a large pot of salted water.
Cook linguine until al dente according to package directions.
Drain and toss with a light drizzle of olive oil to prevent sticking. Set aside.
2. Prepare and Cook the Chicken
Slice each chicken breast in half lengthwise to make cutlets.
Season both sides generously with Cajun seasoning.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden brown and cooked through.
Transfer to a plate and rest before slicing into strips.
3. Make the Alfredo Sauce
Reduce heat to medium.
Add remaining 1 tbsp butter and sauté garlic for 1 minute until fragrant.
Pour in the cream and stir as it heats.
Add Velveeta and whisk until fully melted and smooth.
Add mozzarella and Parmesan, stirring until the sauce becomes creamy.
4. Season and Combine
Stir in paprika, pepper, and salt. Taste and adjust seasoning as needed.
Want more kick? Add extra Cajun seasoning or crushed red pepper.
Add linguine to the sauce, tossing gently to coat every strand.
5. Serve
Top pasta with sliced Cajun chicken.
Garnish with fresh parsley and an extra pinch of Cajun spice if desired.
Serve warm and creamy.
Tips for Success
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Use fresh Parmesan and mozzarella for the best melt and flavor.
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Don’t overcook the pasta—al dente holds up better in the sauce.
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Let chicken rest before slicing to lock in juices.
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Want more veggies? Toss in sautéed bell peppers or mushrooms.
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Adjust the Cajun seasoning to match your spice preference.