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Cajun Chicken Linguine

Cajun Chicken Linguine

Spice up your dinner with this creamy Cajun Chicken Linguine recipe. Packed with bold flavors and cheesy goodness, it’s a quick and easy dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lbs boneless, skinless chicken breasts thick-sliced
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 12 oz linguine pasta
  • 1 cup heavy cream
  • ½ cup whole milk
  • 4 oz Velveeta cheese cubed
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 4 cloves garlic minced

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Colander
  • Spatula

Method
 

  1. Begin by bringing a large pot of salted water to a boil and cook the linguine until al dente; drain and set aside.
  2. In a large skillet, heat olive oil and butter over medium-high heat, season chicken with Cajun seasoning, garlic powder, salt, and pepper, and cook for 6-8 minutes until golden brown and cooked through; remove and set aside.
  3. In the same skillet, melt more butter and sauté minced garlic for about a minute, then stir in the heavy cream and milk, bringing to a gentle simmer; reduce heat and add Velveeta, stirring until melted, then mix in mozzarella and Parmesan until smooth.
  4. Add cooked linguine to the cheese sauce, tossing to coat; plate the linguine, arrange the Cajun chicken on top, and garnish with parsley.

Nutrition

Calories: 560kcalCarbohydrates: 55gProtein: 32gFat: 28gSaturated Fat: 15gCholesterol: 140mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

This dish can be prepped in advance by cooking the chicken and pasta separately and combining them just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently, adding a splash of milk to restore creaminess.
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