Cheesy Cajun Alfredo Pasta Chicken

Cheesy Cajun Alfredo Pasta Chicken

Creamy Cajun-spiced linguine with tender chicken, melty cheese 🧀, and fresh parsley 🌿 for bold, satisfying flavor! 🍝✨

    👨‍🍳Preparation Time

 15 min

  🔥Cooking Time

20 min

🕰️Overall Time 

35 min 

 

Ingredients

→ Pasta and Chicken

 1 pound linguine pasta

 2 large boneless, skinless chicken breasts (about 1½ pounds total) 

 2 tablespoons olive oil

 1½ tablespoons Cajun seasoning, plus extra to taste

→ Alfredo Sauce Base

 2 tablespoons unsalted butter

 4 garlic cloves, minced

 2 cups heavy whipping cream

→ Cheese Blend

 8 ounces Velveeta cheese, cut into cubes

 1 cup shredded mozzarella cheese

 1/2 cup freshly grated Parmesan cheese

→ Seasonings and Garnish

 1/2 teaspoon smoked paprika

 1/2 teaspoon freshly ground black pepper

 1/2 teaspoon kosher salt, or to taste

 2 tablespoons fresh parsley, chopped for garnish

Steps

Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain well and toss with a light drizzle of olive oil to prevent sticking. Set aside.

Place chicken breasts on a cutting board and slice each one in half lengthwise to create thinner cutlets. Pat dry with paper towels and season both sides generously with Cajun seasoning.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter sizzles, add the seasoned chicken cutlets and cook for 5-6 minutes per side until golden brown and cooked through. Remove to a plate and let rest before slicing into strips.

     1 cup shredded mozzarella cheese

 1/2 cup freshly grated Parmesan cheese

→ Seasonings and Garnish

 1/2 teaspoon smoked paprika

 1/2 teaspoon freshly ground black pepper

 1/2 teaspoon kosher salt, or to taste

 2 tablespoons fresh parsley, chopped for garnish

Steps

Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain well and toss with a light drizzle of olive oil to prevent sticking. Set aside.

Place chicken breasts on a cutting board and slice each one in half lengthwise to create thinner cutlets. Pat dry with paper towels and season both sides generously with Cajun seasoning.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter sizzles, add the seasoned chicken cutlets and cook for 5-6 minutes per side until golden brown and cooked through. Remove to a plate and let rest before slicing into strips.

Reduce heat to medium and add the remaining tablespoon of butter to the same skillet. Add minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the heavy cream and stir as it warms. Add the Velveeta cubes and whisk until completely melted and smooth. Gradually stir in the mozzarella and Parmesan until the sauce is creamy and glossy.

Add the smoked paprika, black pepper, and salt to the sauce. Taste and adjust seasoning, adding more Cajun seasoning if you want extra heat and spice.

Add the cooked linguine to the skillet and gently toss until every strand is coated with the creamy sauce. Serve immediately topped with sliced Cajun chicken and fresh chopped parsley.