Ingredients
Scale
- 1 pound linguine pasta
- 2 large boneless, skinless chicken breasts (about 1 ½ pounds total)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 ½ tablespoons Cajun seasoning (plus more to taste)
- 4 cloves garlic, minced
- 2 cups heavy whipping cream
- 8 ounces Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon smoked paprika
Instructions
- Cook the linguine: Boil water in a large pot. Add linguine and cook according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: In a skillet over medium heat, add olive oil and butter. Season the chicken with Cajun seasoning on both sides. Sauté for about 6-7 minutes per side until fully cooked. Remove from heat and slice into strips.
- Make the Alfredo sauce: In the same skillet, reduce heat to low. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy whipping cream and stir well. Gradually add Velveeta cheese cubes, stirring until melted. Follow with mozzarella cheese, Parmesan cheese, and smoked paprika.
- Combine ingredients: Add cooked linguine to the skillet with Alfredo sauce, tossing gently to coat evenly. Fold in sliced chicken pieces and adjust seasoning as desired.
- Serve hot: Enjoy immediately topped with extra cheese or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Boiling
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 710
- Sugar: 4g
- Sodium: 960mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg