Description
A creamy and flavorful dish combining Velveeta cheese, chicken, and linguine pasta with a spicy Cajun twist.
Ingredients
Scale
- 12 ounces linguine pasta
- 1 pound boneless, skinless chicken breasts, diced
- 8 ounces Velveeta cheese, cubed
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup bell peppers, diced (mix of red and green)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of salted water and cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
- Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, and 1 tablespoon of Cajun seasoning. Cook for 5-7 minutes until fully cooked. Remove from skillet and set aside.
- In the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
- Reduce heat to low, add heavy cream, cubed Velveeta cheese, and remaining Cajun seasoning. Stir until cheese is melted and sauce is smooth.
- Add cooked chicken back to the skillet, followed by drained linguine. Toss until pasta is well coated. If sauce is too thick, add reserved pasta water to reach desired consistency.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- When reheating, add a splash of milk or cream to restore creaminess.
- For a vegan option, use plant-based cheese and cream alternatives.
- For gluten-free, swap linguine for gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Velveeta, Chicken, Linguine, Cajun, Alfredo, Pasta