Cheesy Cajun Alfredo Pasta with Velveeta Chicken Linguine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound linguine pasta
2 large boneless, skinless chicken breasts (about 1½ pounds total)
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ tablespoons Cajun seasoning (plus more to taste)
4 cloves garlic, minced
2 cups heavy whipping cream
8 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon kosher salt (to taste)
2 tablespoons fresh parsley, chopped (for garnish)
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Directions: |
Directions:Step 1: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the linguine and cook until al dente, following the package instructions. Drain well and drizzle lightly with olive oil so it doesn’t stick. Set aside.
Step 2: Place the chicken breasts on a cutting board and carefully slice them in half lengthwise to create thinner cutlets. Pat them dry with paper towels, then coat both sides generously with Cajun seasoning.
Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter begins to sizzle, lay in the chicken cutlets. Cook for 5–6 minutes on each side until golden brown and fully cooked through. Transfer the chicken to a plate and let it rest for a few minutes before cutting into strips.
Step 4: Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to keep it from burning.
Step 5: Pour in the heavy cream and stir as it warms. Add the Velveeta cubes and whisk until they melt into a smooth base. Stir in the mozzarella and Parmesan until the sauce is creamy and glossy.
Step 6: Sprinkle in the smoked paprika, black pepper, and a pinch of salt. Taste the sauce and add more Cajun seasoning if you’d like a stronger kick.
Step 7: Add the cooked linguine to the skillet and fold it gently into the sauce, making sure every strand is coated.
Step 8: Serve the pasta piled onto plates or a large platter. Arrange the sliced Cajun chicken on top or alongside, spoon extra sauce over the chicken, and finish with a sprinkle of fresh parsley.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 min |
Personal
Notes: |
Personal
Notes: Salt your pasta water generously. It’s the only chance to season the linguine from within.
Don’t overcook the pasta. Since it gets tossed in hot sauce, cooking it just al dente ensures it doesn’t turn mushy.
Slice chicken into even cutlets. This helps them cook quickly and evenly without drying out.
Always rest the chicken before slicing. It keeps the juices inside, giving you tender strips every time.
Melt Velveeta in small cubes. It will blend into the cream smoothly without clumping.
Taste and adjust as you go. Cajun seasoning can be saltier or spicier depending on the brand, so let your palate guide you.
Reheat gently. If reheating leftovers, add a splash of milk or cream to revive the sauce’s silky texture.
Use both olive oil and butter for searing chicken. The oil keeps the butter from burning while still giving great flavor.
Keep the heat moderate when making the sauce. Too high can cause cream to separate or cheese to scorch.
Fresh garlic makes a difference. Jarred garlic works, but fresh cloves bring a sharper, brighter flavor.
Save a little pasta water. If your sauce feels too thick, a splash will loosen it without diluting the flavor.
Garnish at the end. Fresh parsley adds a pop of color and cuts through the richness
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