Cheesy Cajun Alfredo Pasta Chicken (Print Version)
Tender chicken and spicy Cajun Alfredo create a creamy, cheesy pasta loaded with flavor and hearty comfort.
# Ingredients:
→ Pasta and Chicken
01 -
1 pound linguine pasta
02 -
2 large boneless, skinless chicken breasts (about 1.5 pounds total)
03 -
2 tablespoons olive oil
04 -
1.5 tablespoons Cajun seasoning, plus additional for garnish
→ Alfredo Sauce Base
05 -
2 tablespoons unsalted butter
06 -
4 garlic cloves, minced
07 -
2 cups heavy whipping cream
→ Cheese Blend
08 -
8 ounces Velveeta cheese, cut into cubes
09 -
1 cup shredded mozzarella cheese
10 -
0.5 cup freshly grated Parmesan cheese
→ Seasonings and Garnish
11 -
0.5 teaspoon smoked paprika
12 -
0.5 teaspoon freshly ground black pepper
13 -
0.5 teaspoon kosher salt, or to taste
14 -
2 tablespoons fresh parsley, chopped, for garnish
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package instructions until al dente. Drain thoroughly and toss with a light drizzle of olive oil to prevent sticking. Set aside.
02 -
Slice each chicken breast in half lengthwise to create thinner cutlets. Pat dry with paper towels and season both sides generously with Cajun seasoning.
03 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter is sizzling, add chicken cutlets and cook 5 to 6 minutes per side until golden brown and cooked through. Remove to a plate and let rest; then slice into strips.
04 -
Decrease heat to medium and add remaining 1 tablespoon butter to the same skillet. Add minced garlic and sauté for 1 minute, stirring constantly until fragrant.
05 -
Pour in heavy whipping cream, stirring as it warms. Add Velveeta cubes; whisk until fully melted and smooth. Gradually stir in mozzarella and Parmesan cheese until the sauce is creamy and glossy.
06 -
Season sauce with smoked paprika, black pepper, and kosher salt. Taste and add additional Cajun seasoning for more heat, if desired.
07 -
Add cooked linguine to the skillet and gently toss in sauce until pasta is evenly coated. Plate pasta, top with sliced Cajun chicken, and garnish with fresh chopped parsley. Serve immediately.
# Notes:
01 -
For maximum creaminess, add cheese gradually to the sauce and maintain moderate heat to avoid separation.