Description
A rich and comforting pasta dish featuring tender chicken and linguine tossed in a decadent, creamy sauce made with Velveeta, Parmesan, and a kick of Cajun seasoning.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 12 oz linguine pasta
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 8 oz Velveeta cheese, cubed
- 1/2 cup grated Parmesan cheese
- 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. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, toss the chicken pieces with the Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 6-8 minutes. 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 bring to a gentle simmer. Reduce heat to low and add the cubed Velveeta and grated Parmesan cheese. Stir continuously until the cheeses are completely melted and the sauce is smooth.
- Add the cooked chicken and any accumulated juices back into the skillet with the sauce. Stir to combine.
- Add the drained linguine to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste.
- Garnish with fresh chopped parsley and serve immediately.
Notes
You can customize the seasonings to taste.