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This creamy and spicy Cheesy Cajun Alfredo Pasta Chicken brings together tender seared chicken and a luscious blend of cheeses for a deeply satisfying meal. It’s perfect for weeknight dinners when you want something comforting yet flavorful without spending hours in the kitchen.
Ingredients
- Linguine pasta: cooks evenly and holds sauce well for a perfectly balanced bite
- Boneless skinless chicken breasts: easy to sear and slice for quick cooking and juicy texture
- Olive oil: gives a nice sear on the chicken with a clean finish
- Cajun seasoning: key for adding that signature spicy depth homemade or store-bought works great just choose one with smoked paprika and garlic powder
- Unsalted butter: enriches the sauce and prevents it from tasting too salty
- Garlic: minced fresh for that punch of aromatic flavor that wakes up the sauce
- Heavy whipping cream: creates the creamy base essential for Alfredo
- Velveeta cheese: melts smoothly for a silky texture in the sauce
- Mozzarella cheese: adds stretchiness and richness
- Parmesan cheese: freshly grated to give a sharp nutty finish
- Smoked paprika: boosts smoky layers essential for the Cajun vibe
- Black pepper: freshly ground to elevate spices with subtle heat
- Kosher salt: adjusts seasoning just right without overpowering
- Fresh parsley: chopped to brighten the dish with a pop of green
Step-by-Step Instructions
- Cook the Pasta:
- Cook linguine in a large pot of salted boiling water until al dente which means tender but still firm to the bite. Drain the pasta and toss it with a splash of olive oil to keep it from sticking. Set aside for later.
- Season and Prepare the Chicken:
- Slice the chicken breasts into thinner cutlets to ensure quick and even cooking. Pat the slices dry using paper towels to help them sear properly. Sprinkle Cajun seasoning on both sides, pressing it gently so it adheres well.
- Sear the Chicken:
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and sear them for five to six minutes per side without moving them too much to develop a golden crust. Once cooked through, remove the chicken and let it rest on a cutting board before slicing to keep it juicy.
- Build the Sauce:
- Reduce the heat to medium and add the remaining butter to the skillet. Toss in the minced garlic and cook just about one minute until fragrant but not burnt. Pour in the heavy whipping cream and stir to combine.
- Melt the Cheeses:
- Add the cubed Velveeta cheese and whisk it into the cream until it melts smoothly. Then stir in the shredded mozzarella and freshly grated Parmesan cheese until the sauce is creamy and uniform with no lumps.
- Season the Sauce:
- Sprinkle smoked paprika, freshly ground black pepper, and kosher salt into the sauce. Taste and adjust the amount of Cajun seasoning if you prefer more heat or smokiness.
- Combine Pasta and Sauce:
- Add the cooked linguine to the sauce in the skillet and toss gently but thoroughly so every strand is coated with the cheesy sauce.
- Serve:
- Top each serving with sliced Cajun chicken and a sprinkle of fresh parsley for color and a touch of herbal brightness. Serve immediately while warm.
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat adding a splash of cream or milk to loosen the sauce if it thickens too much. You can also freeze portions for up to two months and thaw in the fridge overnight before reheating.
Ingredient Substitutions
If you cannot find Velveeta, cream cheese can be used for creamy texture though the melt will be slightly less smooth. You can swap linguine with fettuccine or penne depending on what you have on hand. Use chicken thighs if you want juicier meat with a bit more flavor but adjust cooking times accordingly.
Serving Suggestions
Pair this pasta with a crisp Caesar salad and some toasted garlic bread to round out the meal. A simple side of steamed green beans or asparagus adds freshness and crunch to balance the richness of the sauce.
Cultural Context
Cajun spices originate from Louisiana and bring bold heat and smoky flavors to dishes. Pairing Cajun seasoning with traditional Italian Alfredo sauce creates a wonderful fusion that reflects American comfort food innovation.
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Frequently Asked Questions
- → What type of pasta works best for this dish?
Linguine or similar long, flat pasta hold the creamy sauce well and provide a satisfying bite.
- → How can I achieve the perfect sear on chicken?
Ensure the chicken is thoroughly dry and cook it over medium-high heat in olive oil and butter without moving it much to create a golden crust.
- → Can I adjust the spice level?
Yes, simply add more or less Cajun seasoning according to your preferred heat and flavor intensity.
- → What cheeses create the sauce’s creamy texture?
The combination of Velveeta for smooth melting, mozzarella for stretchiness, and Parmesan for sharpness delivers a rich, velvety sauce.
- → Any tips for keeping the sauce from separating?
Stir the sauce gently over medium heat and avoid boiling after adding the cheeses to maintain a smooth consistency.