Cheesy Cajun Alfredo Pasta Chicken

Cheesy Cajun Alfredo Pasta Chicken brings together bold spice and rich comfort in every bite. The creamy Alfredo sauce clings to tender linguine while smoky Cajun-seasoned chicken adds a punchy, mouthwatering flavor. This recipe is perfect for shaking up weeknight dinners or impressing friends without losing that cozy homey feel.

Anytime I make this for company it disappears before I even get a chance for seconds My brother once asked for the recipe before dessert was even served

Ingredients

• Linguine pasta: provides a satisfying base that soaks up creamy sauce Choose high-quality Italian pasta that holds up to rich sauces
• Boneless skinless chicken breasts: make this filling and lean Pound them evenly for even cooking
• Olive oil: for pan searing chicken and coating pasta Look for extra virgin with fresh aroma
• Cajun seasoning: brings heat and personality Pick a blend without too much salt for better control
• Unsalted butter: is the backbone of classic Alfredo Always taste your butter before using for freshness
• Fresh garlic cloves: infuse the sauce with rich aroma and punch
• Heavy cream: gives the sauce its plush body Use cream not milk
• Velveeta cheese: melts smooth and keeps the sauce ultra creamy
• Shredded mozzarella cheese: adds gooey pull and mild flavor Opt for whole-milk mozzarella for the best texture
• Freshly grated Parmesan cheese: offers salty bite and complexity Always grate fresh for best flavor
• Smoked paprika: deepens the savor Choose Spanish smoked paprika if available
• Freshly ground black pepper: for tiny pops of heat
• Kosher salt: brings it all together Taste as you go
• Fresh parsley: as a garnish for a burst of color and brightness

Instructions

Prep the Pasta:

Fill a large pot with water and salt it generously Heat to a rolling boil and cook linguine following package instructions for al dente Drain well then drizzle with a bit of olive oil to keep from sticking Set aside and keep warm

Prepare the Chicken:

Lay the chicken breasts on a clean cutting board Slice each one in half horizontally for thinner even cutlets Pat dry so the seasoning sticks better Liberally coat both sides of each cutlet with Cajun seasoning pressing it gently for good adherence

Sear and Cook the Chicken:

In a large skillet pour in olive oil and add one tablespoon of butter Bring to medium-high heat as soon as the butter sizzles gently lay in the seasoned chicken Do not crowd the pan Cook undisturbed 5 to 6 minutes per side until deep golden and cooked through Transfer cooked chicken to a plate and let it rest a few minutes This keeps the juices locked in and cutting easier

Make the Alfredo Sauce:

Lower the skillet heat to medium then add the remaining tablespoon of butter Once melted stir in the minced garlic Sauté for about one minute stirring constantly so the garlic does not brown or burn

Create the Cheese Sauce:

Pour heavy cream into the skillet Stir gently as it comes up to temperature Add Velveeta cubes and keep whisking as they melt Smoothness is key Slowly sprinkle in mozzarella and Parmesan whisking so the sauce stays velvety without lumps

Season the Sauce:

Sprinkle in smoked paprika black pepper and salt Taste and adjust seasoning Add more Cajun seasoning now if you want a spicier dish

Bring it All Together:

Add the cooked linguine back to the skillet Use tongs to toss the pasta gently making sure each strand is coated in cheesy sauce Do not rush this step for best results

Finish and Serve:

Top the pasta with sliced Cajun chicken Scatter fresh chopped parsley over the whole dish Serve immediately for that luscious creamy texture

Nothing beats the flavor hit when that Cajun crusted chicken slides on top of creamy pasta My favorite secret is blending mozzarella plus Parmesan for stretchy yet sharp sauce flavor and my little cousins always ask to help sprinkle parsley on before serving

Storage Tips

Leftovers keep beautifully in an airtight container for up to three days Reheat gently on the stove with a splash of milk or cream to keep the sauce silky If you want to freeze this dish portion it before freezing then thaw in the fridge overnight and reheat as above Pasta may be slightly softer but flavor stays rich I always reserve some extra sauce before adding the pasta This lets me loosen up leftovers later if the noodles thicken

Ingredient Substitutions

Swap linguine for penne fettuccine or rigatoni for a different bite shape If you do not have Velveeta use cream cheese in small cubes plus a bit more mozzarella for meltiness Add extra veggies like baby spinach or sautéed bell peppers for color and nutrition without losing the Cajun theme You can use shrimp or sliced sausage in place of chicken for a twist

Serving Suggestions

I love to serve this with a crisp green salad with lemony vinaigrette and a side of roasted broccoli Garlic bread or warm baguette is perfect for mopping up extra sauce A sprinkle of more fresh parsley or sliced scallion really pops on top

For smoother sauce always add cheese slowly to hot cream and whisk continuously If prepping ahead store sauce and pasta separately and combine just before serving for best texture

Recipe FAQs

→ How do I prevent the pasta from sticking together?

Drain the pasta well after boiling and toss it lightly with olive oil to keep the strands separate before combining.

→ Can I use a different type of pasta?

Yes, fettuccine or penne also work well, though linguine holds the creamy sauce beautifully.

→ How spicy is the Cajun seasoning?

Cajun seasoning delivers mild to moderate heat. Add extra seasoning or smoked paprika for more intensity.

→ What cheese alternatives work for a creamier sauce?

Swap Velveeta with cream cheese or add extra mozzarella for enhanced creaminess and flavor depth.

→ Can I prepare the chicken ahead of time?

Yes, cook and slice the chicken in advance, storing it in the refrigerator until ready to toss with pasta and sauce.