Cajun Chicken Linguine
A delightful dish that combines bold Cajun spices with creamy cheese and tender chicken, perfect for busy weeknights or special occasions.
Servings: 4 servings
Calories: 700kcal
Ingredients
Pasta
- 1 pound linguine pasta
Chicken
- 2 large boneless, skinless chicken breasts Slice each breast into two thinner cutlets
Seasoning
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- to taste freshly ground black pepper
- to taste kosher salt
Sauce
- 2 tablespoons unsalted butter Divided
- 4 cloves garlic, minced
- 2 cups heavy whipping cream
- 8 ounces cubed Velveeta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Garnish
- Chopped fresh parsley For serving
- Olive oil For tossing pasta
Instructions
Preparation
- Bring a large pot of salted water to a boil. Once boiling, add linguine. Cook according to package instructions until al dente. Drain and toss with a splash of olive oil.
- Slice chicken breasts into thinner cutlets and pat dry. Coat both sides with Cajun seasoning.
Cooking
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Cook chicken cutlets for 5-6 minutes on each side until golden brown. Remove and let rest before slicing.
- Reduce heat to medium and add the remaining tablespoon of butter. Once melted, add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and stir until warmed through.
- Whisk in Velveeta cheese until melted and creamy. Gradually add mozzarella and Parmesan, mixing until combined.
- Season with smoked paprika, black pepper, and salt. Adjust seasoning as needed.
- Add the drained linguine to the skillet and toss gently to coat in the creamy sauce.
Serving
- Top each serving with sliced Cajun chicken and freshly chopped parsley. Serve immediately.
Notes
Consider adding a dash of hot sauce or cayenne pepper for extra heat. You can mix different cheeses for variety. Adding sautéed vegetables can enhance the dish.