Cheesy Cajun Alfredo Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
1 pound linguine pasta
02 -
Kosher salt to taste
03 -
1 tablespoon olive oil (for tossing pasta)
→ Chicken
04 -
2 large boneless skinless chicken breasts
05 -
1.5 tablespoons Cajun seasoning
06 -
2 tablespoons olive oil (divided)
07 -
2 tablespoons unsalted butter (divided)
→ Sauce
08 -
4 cloves garlic, minced
09 -
2 cups heavy whipping cream
10 -
4 ounces Velveeta cheese, cubed
11 -
4 ounces mozzarella cheese, shredded
12 -
1/4 cup Parmesan cheese, freshly grated
13 -
1/4 teaspoon smoked paprika
14 -
1/4 teaspoon freshly ground black pepper
→ Garnish
15 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Boil linguine in salted water until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
02 -
Slice chicken breasts into thin cutlets, pat dry, and evenly coat with Cajun seasoning.
03 -
Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken cutlets 5-6 minutes per side until cooked through. Remove and rest before slicing.
04 -
Lower heat to medium. Add remaining 1 tablespoon butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
05 -
Pour in heavy cream and stir. Add Velveeta cheese cubes and whisk until melted and smooth. Incorporate shredded mozzarella and grated Parmesan, stirring until fully combined.
06 -
Add smoked paprika, black pepper, and salt. Taste and adjust Cajun seasoning as desired.
07 -
Add drained linguine to the skillet and toss thoroughly to coat in the creamy sauce.
08 -
Top each portion with sliced Cajun chicken and sprinkle with chopped fresh parsley. Serve immediately for optimal flavor and texture.
# Notes:
01 -
Dry chicken thoroughly before seasoning for a better sear.
02 -
Cut Velveeta into small cubes to achieve smooth melting.
03 -
Adjust Cajun seasoning to match your preferred spice level.
04 -
Pair with a Caesar salad or garlic bread to complete the meal.