Description
This Indulgent Velveeta Chicken Linguine with Spicy Cajun Alfredo is a creamy, flavorful pasta dish combining tender chicken, succulent shrimp, and a rich Velveeta-based Cajun Alfredo sauce. Perfectly seasoned with Cajun spices and enhanced with parmesan and fresh parsley, this meal offers a delightful balance of spice and creaminess in just 30 minutes.
Ingredients
Scale
Pasta
- 8 ounces Linguine (dry pasta)
Protein
- 2 pieces Chicken Breasts (boneless, skinless)
- 12 ounces Large Shrimp (optional)
Sauce
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic (minced)
- 1 cup Heavy Cream
- 8 ounces Velveeta Cheese (cubed)
- 0.5 cup Grated Parmesan Cheese
Seasoning
- 2 tablespoons Cajun Seasoning (adjust based on taste)
- 1 teaspoon Kosher Salt (to taste)
- 1 teaspoon Black Pepper (to taste)
- 1 teaspoon Crushed Red Pepper Flakes (optional)
- 2 tablespoons Chopped Fresh Parsley (or basil)
- Olive Oil (for searing chicken and shrimp, approx. 2 tablespoons)
Instructions
- Cook the linguine: Boil a large pot of salted water. Add linguine and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
- Season the proteins: Sprinkle chicken breasts and shrimp with Cajun seasoning, kosher salt, and black pepper evenly to prepare for cooking.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown and cooked through. Remove, slice into strips, and set aside.
- Cook the shrimp: In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp and keep warm with the chicken.
- Prepare the sauce base: Lower heat to medium, add unsalted butter to the skillet and melt. Stir in minced garlic and sauté until fragrant, about 30-60 seconds.
- Make the Alfredo sauce: Pour in heavy cream and simmer gently for 2-3 minutes. Add cubed Velveeta cheese and stir continuously until the cheese melts completely and the sauce is smooth.
- Combine pasta and proteins: Add cooked linguine, sliced chicken, and shrimp to the sauce. Toss well to coat everything evenly, using reserved pasta water as needed to adjust the sauce consistency for optimal creaminess.
- Finish and serve: Stir in grated Parmesan cheese and chopped fresh parsley. Serve hot, garnishing with additional parsley or crushed red pepper flakes if desired for extra spice.
Notes
- Reserve some pasta water before draining as it helps in adjusting sauce consistency.
- Adjust Cajun seasoning according to your spice preference.
- Substitute shrimp with additional chicken if preferred or omit for a chicken-only version.
- Velveeta gives a creamy, smooth texture; for a less processed option, use cream cheese with extra shredded cheese but expect a slightly different consistency.
- Fresh parsley adds a bright finish, but basil can be used for a different herbal note.
- Cook shrimp just until opaque to avoid toughness.
