Velveeta Chicken Linguine in Cajun Garlic Alfredo Sauce

Ingredients:

1 lb boneless, skinless chicken breasts, cut into thick strips

12 oz linguine pasta

2 tablespoons olive oil

3 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon Cajun seasoning

Salt and freshly ground black pepper, to taste

1 cup heavy cream

6 oz Velveeta cheese, cubed

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

2 tablespoons fresh chopped parsley (optional)

Directions:

1.⁠ ⁠Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve ½ cup of the pasta water, then drain and set aside.

2.⁠ ⁠Season the chicken strips with Cajun seasoning, salt, and black pepper.

3.⁠ ⁠In a large skillet, heat olive oil and 1 tablespoon of the butter over medium heat. Add the chicken and sear for about 5–6 minutes per side, or until golden-brown and cooked through. Transfer to a plate and cover to keep warm.

4.⁠ ⁠In the same skillet, melt the remaining 2 tablespoons of butter over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5.⁠ ⁠Pour in the heavy cream and bring to a gentle simmer. Stir in Velveeta until fully melted and smooth.

6.⁠ ⁠Add mozzarella and Parmesan, stirring continuously until the sauce becomes thick, glossy, and creamy. Stir in the Italian seasoning and adjust salt and pepper as needed.

7.⁠ ⁠Add the cooked linguine to the sauce and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce to your liking.

8.⁠ ⁠Plate the linguine on one side and arrange the golden Cajun chicken on the other. Garnish with fresh parsley if desired.