Description
Indulgent Velveeta Chicken Linguine with Spicy Cajun Alfredo is a rich and creamy pasta dish featuring tender chicken breasts, succulent shrimp, and a luscious Velveeta-based Alfredo sauce with a Cajun kick. Perfect for a flavorful dinner that comes together in just 30 minutes, this dish combines the smoothness of Velveeta cheese with spicy Cajun seasoning, fresh garlic, and parmesan to create a decadent meal that will satisfy your cravings.
Ingredients
Scale
Pasta
- 12 oz Linguine (consider whole wheat or spinach linguine for added nutrition)
Proteins
- 2 lbs Chicken Breasts (boneless and skinless)
- 1 lbs Large Shrimp (substitute with scallops or skip if focusing on chicken)
Seasonings and Oils
- 2 tbsp Cajun Seasoning (adjust to suit your spice tolerance)
- 1 tsp Kosher Salt
- 1 tsp Black Pepper (adjust according to your preference)
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 3 cloves Garlic (freshly minced)
- 1 tsp Crushed Red Pepper Flakes (optional for an extra kick)
Dairy and Cheese
- 1 cup Heavy Cream (swap half with whole milk for a lighter version)
- 8 oz Velveeta (this key ingredient creates a luxuriously cheesy sauce)
- ½ cup Grated Parmesan
Other
- ½ cup Reserved Pasta Water (use to adjust the sauce’s consistency)
- ¼ cup Fresh Parsley (sprinkle on top for freshness)
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8–10 minutes. Reserve ½ cup of pasta water before draining the linguine.
- Season the Proteins: Pat the chicken breasts and shrimp dry. In a small bowl, combine Cajun seasoning, kosher salt, and black pepper. Season both sides of the chicken and shrimp thoroughly.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side until golden-brown and cooked through. Remove from skillet, let rest for a few minutes, then slice into strips.
- Cook the Shrimp: In the same skillet, add shrimp and cook for 2–3 minutes on each side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Prepare the Alfredo Sauce: Lower the heat and add unsalted butter to the skillet. Once melted, add minced garlic and stir for about 30 seconds until fragrant. Pour in heavy cream and let it simmer gently, stirring occasionally.
- Melt Velveeta into Sauce: Stir in Velveeta cheese, allowing it to melt completely into the sauce. Adjust the heat to maintain a gentle simmer to prevent scorching.
- Combine Pasta and Proteins: Add drained linguine, sliced chicken, and cooked shrimp to the sauce. Toss everything together to coat evenly, gradually adding reserved pasta water to reach your desired sauce consistency.
- Finish with Cheese and Herbs: Stir in grated Parmesan cheese until melted and well incorporated. Sprinkle fresh parsley on top and add crushed red pepper flakes if you want an extra spicy kick. Serve immediately.
Notes
- For a lighter version, substitute half of the heavy cream with whole milk.
- Adjust Cajun seasoning and red pepper flakes according to your spice tolerance.
- Whole wheat or spinach linguine can add nutritional benefits.
- Resting the chicken before slicing helps retain juices and tenderness.
- Reserved pasta water helps to loosen and smooth the sauce.
- Velveeta cheese is key to creating the creamy and smooth texture of the sauce.
- You can omit shrimp for a chicken-only dish or substitute with scallops.
