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Creamy Cajun Chicken

Creamy Cajun Chicken

Easy, one-skillet creamy Cajun chicken linguine recipe. Cheesy, spicy, and ready in 30 minutes! Perfect family dinner or potluck dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 breasts boneless, skinless chicken sliced into thin strips
  • 18 oz linguine pasta
  • 1 tbsp olive oil
  • 6 tbsp unsalted butter divided
  • 6 cloves garlic minced
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • to taste salt and black pepper
  • 1.5 cups cubed Velveeta cheese
  • 2 cups heavy cream
  • 1.5 cups low-sodium chicken broth
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 3 oz cream cheese softened
  • 1 tsp Italian seasoning
  • q.s. chopped parsley or dried herbs for garnish

Equipment

  • Large pot for boiling pasta
  • Large, deep skillet or Dutch oven
  • Tongs for tossing pasta
  • Whisk for the sauce
  • Chef’s knife and cutting board

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook linguine until al dente; drain and set aside.
  2. In a bowl, season chicken strips with Cajun seasoning, smoked paprika, salt, and black pepper.
  3. Heat olive oil and 3 tbsp butter in a large skillet over medium-high heat and cook chicken until golden-brown.
  4. Push chicken to one side, add garlic and 1 tbsp butter to the other side, and let it sizzle.
  5. Add cubed Velveeta to the skillet, stir until melted, then transfer chicken to a bowl and keep warm.
  6. In the same skillet, add remaining butter and garlic for 30 seconds, then pour in heavy cream and chicken broth, stirring to combine.
  7. Whisk in softened cream cheese until smooth, then add remaining Velveeta, mozzarella, and Parmesan cheese slowly until melted.
  8. Stir in Italian seasoning and simmer the sauce for 2-3 minutes to thicken.
  9. Add cooked linguine to the sauce and toss until coated; let sit for 1 minute on low heat.
  10. Serve topped with reserved Cajun chicken and garnish with parsley or dried herbs.

Nutrition

Calories: 600kcalCarbohydrates: 55gProtein: 36gFat: 29gSaturated Fat: 16gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 400mgIron: 2.5mg

Notes

This dish is flexible; feel free to add vegetables like bell peppers or mushrooms.
For a lighter version, substitute with half-and-half instead of heavy cream.
If you're missing Velveeta, use sharp cheddar but it won't be as creamy. Add extra cream cheese if needed.
Store leftovers in an airtight container for up to 3-4 days and reheat gently with a splash of milk or broth.
Tried this recipe?Let us know how it was!