Ingredients:
1 lb linguine
2 large chicken breasts (about 1½ lbs)
2 tbsp olive oil
2 tbsp butter
1½ tbsp Cajun seasoning (plus more if needed)
4 garlic cloves, minced
2 cups heavy cream
8 oz Velveeta, cubed
1 cup mozzarella, shredded
½ cup Parmesan, grated
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (to taste)
2 tbsp parsley, chopped
Directions:
- Boil a large pot of salted water and cook linguine until al dente. Drain, drizzle with a touch of olive oil, and set aside.
- Slice chicken breasts into thin cutlets. Pat dry and coat all over with Cajun seasoning.
- Heat olive oil and butter in a skillet over medium-high. Sear chicken 5–6 minutes per side until golden and fully cooked. Remove, rest a few minutes, then slice thickly.
- Lower heat to medium, add garlic, and cook 1 minute until fragrant.
- Stir in cream, then add Velveeta cubes. Once melted, mix in mozzarella and Parmesan until smooth and creamy.
- Season with paprika, black pepper, and salt. Add extra Cajun seasoning if you like more heat.
- Toss linguine in the sauce until fully coated.
- Plate pasta with sliced chicken on top or to the side. Spoon more sauce over and finish with parsley.
Prep Time: 10 min | Cook Time: 25 min | Total: 35 min
Servings: 4 | Calories: 770 per serving