Velveeta Chicken Alfredo Linguine in Creamy Cajun Parmesan

Why You’ll Love This Recipe

This dish is comfort food elevated with bold Cajun spices and ultra-creamy cheese sauce. Velveeta melts beautifully into the Alfredo base, giving the sauce a rich, velvety texture, while parmesan adds a savory edge. The seasoned chicken and linguine make it hearty enough for a main dish, yet easy enough for a weeknight meal. If you’re a fan of spicy, cheesy pasta—this one’s for you.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Cajun seasoning
• Olive oil
• Butter
• Garlic (minced)
• Linguine pasta
• Velveeta cheese (cubed)
• Parmesan cheese (grated)
• Heavy cream or whole milk
• Salt and black pepper
• Fresh parsley (for garnish)

Directions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. Slice the chicken breasts into strips or bite-sized pieces and season generously with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and fully cooked, about 6–8 minutes. Remove and set aside.
4. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer.
6. Add the Velveeta cubes and stir until completely melted into the cream.
7. Stir in grated parmesan and mix until the sauce is smooth and thickened. Season with salt and black pepper to taste.
8. Return the cooked chicken to the pan, stirring to coat it in the sauce.
9. Add the cooked linguine and toss until fully coated in the creamy Cajun cheese sauce.
10. Garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Extra spicy: Add crushed red pepper flakes or a splash of hot sauce.
• Seafood twist: Substitute shrimp or crawfish tails for the chicken.
• Veggie boost: Add sautéed spinach, bell peppers, or mushrooms.
• Cheese mix: Use a blend of Velveeta, mozzarella, and parmesan for added creaminess and stretch.
• Low-carb option: Replace linguine with spiralized zucchini or cooked spaghetti squash.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm on the stovetop over medium-low heat, adding a splash of milk or cream to loosen the sauce.
Microwave in short intervals, stirring between each, until heated through.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, simply slice or shred it and add it to the sauce just before mixing with the pasta.

Is Velveeta necessary?

Velveeta gives the sauce its signature creaminess, but you can substitute with cream cheese or more shredded cheddar if preferred.

Can I make this ahead of time?

Yes, prepare everything and store separately. Reheat with a splash of cream or milk for best texture.

What kind of parmesan should I use?

Freshly grated parmesan is best—it melts smoother and adds more flavor than pre-shredded.

Can I use milk instead of cream?

Yes, whole milk will work, but the sauce will be slightly thinner and less rich than with heavy cream.

How spicy is this dish?

The Cajun seasoning gives it a medium heat level. You can adjust the spice by adding more or less to taste.

Can I freeze this dish?

Freezing is not recommended due to the dairy-based sauce, which may separate when thawed.

What pasta substitutes can I use?

Fettuccine, spaghetti, or penne are good alternatives to linguine.

What’s the best way to make it more cheesy?

Add extra parmesan or mix in a handful of shredded mozzarella at the end.

What side dishes go well with this?

A crisp green salad, garlic bread, or roasted vegetables pair perfectly with this creamy pasta.

Conclusion

Velveeta Chicken Alfredo Linguine in Creamy Cajun Parmesan is a flavorful, creamy, and satisfying dish that’s perfect for cheese and spice lovers alike. With tender Cajun chicken, rich Velveeta-parmesan sauce, and perfectly cooked pasta, it’s a meal that delivers restaurant-style comfort with homemade ease. Whether it’s a weeknight dinner or a cozy weekend indulgence, this dish is sure to please.

Velveeta Chicken Alfredo Linguine in Creamy Cajun Parmesan

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Velveeta Chicken Alfredo Linguine in Creamy Cajun Parmesan is a bold, cheesy pasta dish featuring Cajun-spiced chicken and linguine tossed in a rich sauce made with Velveeta and parmesan. It’s a spicy, creamy twist on the classic Alfredo.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 to 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

1. 2 boneless, skinless chicken breasts
2. 2 tablespoons Cajun seasoning
3. 1 tablespoon olive oil
4. 2 tablespoons butter
5. 3 cloves garlic, minced
6. 12 oz linguine pasta
7. 1 cup Velveeta cheese, cubed
8. 1/2 cup grated parmesan cheese
9. 1 cup heavy cream or whole milk
10. Salt and black pepper, to taste
11. 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

Cook the linguine according to package instructions until al dente. Drain and set aside.

1. Slice the chicken breasts into strips or bite-sized pieces and season generously with Cajun seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden and fully cooked, about 6–8 minutes. Remove and set aside.
3. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1–2 minutes until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer.
5. Add the Velveeta cubes and stir until completely melted into the cream.
6. Stir in grated parmesan and mix until the sauce is smooth and thickened. Season with salt and black pepper to taste.
7. Return the cooked chicken to the pan, stirring to coat it in the sauce.
8. Add the cooked linguine and toss until fully coated in the creamy Cajun cheese sauce.
9. Garnish with chopped parsley and serve hot.

Notes

• Use thighs instead of breasts for juicier chicken.
• Adjust the Cajun seasoning to suit your spice preference.
• Add a splash of milk or cream when reheating to maintain sauce consistency.
• For extra cheesiness, add shredded mozzarella along with the parmesan.
• This dish is best enjoyed fresh—dairy-based sauces may separate if frozen.

Nutrition

• Serving Size: 1 serving
• Calories: 730
• Sugar: 3g
• Sodium: 920mg
• Fat: 43g
• Saturated Fat: 23g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 39g
• Cholesterol: 160mg