Print

Cheesy Cajun Alfredo Pasta with Chicken

Print Recipe

This Cheesy Cajun Alfredo Pasta with Chicken is a bold, creamy, and comforting dish that brings together the smoky heat of Cajun seasoning and the luscious richness of a three-cheese Alfredo sauce. Tender Cajun-spiced chicken tops a bed of saucy linguine, coated in a melty blend of Velveeta, mozzarella, and Parmesan.

Ingredients

Scale

Pasta & Chicken

1 pound linguine pasta

2 large boneless, skinless chicken breasts (about 1½ pounds total)

2 tablespoons olive oil

1½ tablespoons Cajun seasoning, plus more to taste

Alfredo Sauce Base

2 tablespoons unsalted butter (divided)

4 garlic cloves, minced

2 cups heavy whipping cream

Cheese Blend

8 ounces Velveeta cheese, cubed

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

Seasonings & Garnish

1/2 teaspoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt (or to taste)

2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Cook the pasta

  1. Bring a large pot of salted water to a boil.

  2. Add linguine and cook until al dente (about 9–10 minutes).

  3. Drain and toss with a bit of olive oil to prevent sticking.

  4. Set aside.

Step 2: Prepare and cook the chicken

  1. Slice each chicken breast horizontally to create 4 thinner cutlets.

  2. Pat them dry and season both sides generously with Cajun seasoning.

  3. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

  4. Sear the chicken for 5–6 minutes per side, until golden and cooked through.

  5. Remove from skillet, set aside, and slice into strips.

Step 3: Make the Alfredo sauce

  1. Reduce skillet heat to medium. Add 1 tablespoon butter and let it melt.

  2. Sauté garlic for 1 minute, stirring constantly.

  3. Pour in heavy cream and stir gently.

  4. Add Velveeta cheese cubes and whisk until fully melted and smooth.

  5. Stir in mozzarella and Parmesan gradually until melted and creamy.

  6. Add smoked paprika, black pepper, and salt. Taste and adjust seasoning, adding more Cajun seasoning if desired.

Step 4: Combine pasta and sauce

  1. Add the cooked linguine to the skillet.

  2. Gently toss to coat the pasta evenly with sauce.

  3. Top with sliced Cajun chicken.

  4. Sprinkle with fresh parsley and serve hot.

Notes

  • Want it spicier? Add more Cajun seasoning or a pinch of red pepper flakes.

  • Velveeta substitute: You can use cream cheese for a slightly tangier version.

  • Make it vegetarian: Swap chicken with sautéed mushrooms or tofu.

  • Lighter version: Use half-and-half instead of heavy cream, but the sauce may be thinner.

  • Don’t skip resting the chicken—it keeps the juices locked in.

  • Freshly shredded cheeses melt better than pre-shredded varieties.

Find it online: https://claradelish.com/cheesy-cajun-alfredo-pasta-with-chicken/