Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 12 oz linguine pasta
- 1 cup heavy cream
- 1 cup Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese, for topping chicken
- 1 cup grated Parmesan cheese, for sauce
- 1 teaspoon red pepper flakes, optional
- 1 tablespoon chopped parsley, optional, for garnish
- ½ cup reserved pasta water, if needed
Instructions
- Season chicken with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat; sear chicken until golden brown (about 5 minutes per side). Remove and keep warm.
- Cook linguine in salted boiling water until al dente; reserve some pasta water before draining.
- In the same skillet, melt remaining butter and sauté garlic until fragrant.
- Stir in heavy cream; add Velveeta until melted into a smooth sauce.
- Mix in mozzarella and Parmesan until thickened. If too thick, add reserved pasta water.
- Toss drained linguine into the sauce until well coated; let simmer for 2 minutes.
- Plate linguine topped with seared chicken strips and garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg