Description
This recipe features flavorful Cajun chicken bites served alongside creamy, cheesy Alfredo linguine. The dish combines perfectly seasoned and seared chicken with a rich, velvety Alfredo sauce made vibrant with Velveeta, mozzarella, and Parmesan cheeses, all tossed with tender linguine pasta for a satisfying meal.
Ingredients
Scale
For the Chicken
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tsp Cajun seasoning (adjust to taste)
For the Pasta
- 12 oz linguine pasta
- Salt (for pasta water)
For the Alfredo Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup whole milk
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Reserved 1/2 cup pasta cooking water
Instructions
- Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 9-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Sear Chicken: Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Season chicken breasts with Cajun seasoning on both sides. Add chicken to the skillet and sear until golden brown and cooked through, approximately 8-10 minutes. Remove chicken from skillet and set aside.
- Sauté Garlic: In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make Alfredo Sauce: Stir in the heavy cream and milk, bringing the mixture to a gentle simmer. Add cubed Velveeta cheese and stir until completely melted and smooth.
- Add Cheeses: Mix in shredded mozzarella and grated Parmesan cheese. Adjust sauce consistency by adding reserved pasta water a little at a time until desired creaminess is reached.
- Toss Pasta in Sauce: Add the drained linguine to the skillet and toss well to coat the pasta thoroughly with the Alfredo sauce.
- Serve: Slice the Cajun chicken into bite-sized pieces and serve atop the cheesy Alfredo linguine. Optionally garnish with fresh parsley or extra Parmesan.
Notes
- Ensure chicken is cooked fully to an internal temperature of 165°F (74°C) for safety.
- Adjust Cajun seasoning to your spice preference, adding more for a bolder flavor.
- Reserve pasta water is crucial for adjusting sauce consistency without thinning flavor.
- If Velveeta is unavailable, substitute with cream cheese or a similar processed cheese for creaminess.
- For a lighter option, use half-and-half instead of heavy cream, though sauce may be less rich.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
