Description
This Indulgent Velveeta Chicken Linguine with Spicy Cajun Alfredo is a creamy, rich pasta dish combining tender chicken, optional shrimp, and a luscious Velveeta cheese Alfredo sauce spiced up with Cajun seasoning. The dish offers a perfect balance of cheesy decadence and spicy kick, complemented by fresh garlic and parsley.
Ingredients
Scale
Pasta
- 8 oz Linguine
- 1 tbsp Kosher Salt
Protein
- 2 pieces Chicken Breasts (Boneless and skinless)
- 8 oz Shrimp (Optional)
Sauce Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 2-3 cloves Garlic (Freshly minced)
- 1 cup Heavy Cream
- 8 oz Velveeta Cheese (Cut into chunks)
- 0.5 cup Grated Parmesan
- 1 tbsp Cajun Seasoning (Adjust according to spice tolerance)
- 1 tbsp Chopped Fresh Parsley
- Black Pepper (Freshly cracked, to taste)
- Crushed Red Pepper Flakes (Optional, to taste)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside.
- Prepare the Proteins: Season the chicken breasts generously with Cajun seasoning and freshly cracked black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until cooked through and golden brown. If using shrimp, season lightly and add to the skillet for the last 2-3 minutes of cooking until pink and opaque. Remove the protein from the skillet and let rest.
- Make the Sauce: In the same skillet, reduce heat to medium and add the unsalted butter. Once melted, add the freshly minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- Add Cheese and Seasonings: Slowly add chunks of Velveeta cheese to the simmering cream, stirring continuously until the cheese melts and creates a smooth, creamy sauce. Stir in grated Parmesan cheese, additional Cajun seasoning if desired, freshly cracked black pepper, and optional crushed red pepper flakes to enhance heat and depth of flavor.
- Combine Pasta and Sauce: Slice the rested chicken breasts into strips. Add the cooked linguine to the sauce and toss to coat evenly. Return the chicken strips (and shrimp if used) to the skillet and gently fold everything together to combine and heat through.
- Serve: Garnish the linguine with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- For a lighter version, substitute half-and-half for heavy cream though the sauce will be less rich.
- Adjust the amount of Cajun seasoning and red pepper flakes according to your preferred spice level.
- If shrimp is not desired, simply omit and increase chicken volume or add vegetables like bell peppers or mushrooms.
- Velveeta cheese is key for the ultra creamy, smooth texture; avoid substitutes that don’t melt as well.
- Make sure not to overcook the shrimp to prevent rubbery texture.
