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–+ servings

Cajun Chicken Linguine

Indulge in creamy Cajun Chicken Linguine with bold spices and a rich three-cheese sauce. Perfect for weeknight dinners or special occasions. Easy to make and utterly delicious.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 770
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound linguine pasta
  • 2 large boneless, skinless chicken breasts (about 1 pound total)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp 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
  • 1 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • to taste Kosher salt
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large pot for boiling pasta
  • Sturdy skillet for cooking chicken and sauce
  • Tongs or spatula for tossing ingredients
  • Wooden spoon for stirring sauces
  • Serving plates

Method
 

  1. Boil water in a large pot and cook linguine until al dente, then drain and drizzle with olive oil.
  2. Slice chicken into thin cutlets, season with Cajun seasoning, and sear in hot butter and olive oil until golden brown. Let rest before slicing.
  3. In the same skillet, lower the heat, add minced garlic, and then stir in heavy cream.
  4. Add Velveeta, mozzarella, and Parmesan cheese to the creamy mixture, stirring until melted and smooth.
  5. Toss the reserved linguine with the sauce until well-coated. Plate with sliced chicken on the side and garnish with parsley.

Nutrition

Calories: 770kcalCarbohydrates: 75gProtein: 46gFat: 34gSaturated Fat: 18gCholesterol: 145mgSodium: 1210mgPotassium: 750mgFiber: 3gSugar: 3gVitamin A: 18IUVitamin C: 2mgCalcium: 50mgIron: 15mg

Notes

For a lighter version, try zucchini noodles or substitute half-and-half for the heavy cream. You can use chicken thighs instead of breasts for more juiciness. Leftovers can be stored in an airtight container in the fridge for up to three days, or frozen without the sauce to prevent mushiness. Reheat gently on the stovetop with a splash of milk or pasta water for best results.
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