Julia Walton
There’s something irresistible about a bowl of creamy pasta that delivers both comfort and a kick of heat. This Velveeta Chicken Linguine with Spicy Cajun Alfredo is a soul-satisfying combination of tender chicken, succulent shrimp, and a rich, cheesy Alfredo sauce infused with Cajun spices. Every forkful offers a velvety texture balanced by bold, smoky flavors that keep you coming back for more.
Perfect for weeknight dinners or an indulgent weekend treat, this recipe takes the familiar comfort of creamy pasta and elevates it with vibrant seasonings and fresh herbs. The Velveeta ensures a silky, melt-in-your-mouth sauce, while the Cajun seasoning adds depth and just the right amount of spice. Pair it with some crusty garlic bread and a crisp green salad, and you’ve got a meal that will easily steal the spotlight.
What Kind of Linguine Should I Use?
For this recipe, traditional durum wheat linguine works perfectly, holding the sauce beautifully without going mushy. If you’re looking for a lighter twist, you could try whole wheat or even spinach linguine for extra flavor and nutrients. The key is to cook it al dente, allowing it to absorb the creamy Cajun Alfredo without losing its bite.
Ingredients for the Velveeta Chicken Linguine with Spicy Cajun Alfredo
- Linguine Pasta – The perfect base that catches and holds the rich sauce.
- Chicken Breast – Lean, tender protein that pairs wonderfully with the Cajun flavors.
- Shrimp – Adds a sweet, briny contrast to the creamy sauce.
- Velveeta Cheese – The secret to a smooth, luscious Alfredo sauce.
- Heavy Cream – Provides richness and body to the sauce.
- Cajun Seasoning – Brings heat, smokiness, and a savory punch.
- Garlic – Aromatic base that enhances every bite.
- Butter – Adds depth and silky texture.
- Fresh Parsley – Brightens the dish and adds a fresh pop of color.
- Olive Oil – For searing the chicken and shrimp to perfection.
- Salt & Pepper – Balances and rounds out the flavors.
How To Make the Velveeta Chicken Linguine with Spicy Cajun Alfredo
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, following the package instructions. Drain, reserving about 1 cup of pasta water, and set aside.
Step 2: Sear the Chicken and Shrimp
In a large skillet over medium-high heat, add a drizzle of olive oil. Season the chicken breasts generously with Cajun seasoning, salt, and pepper. Cook for 4-5 minutes per side until golden and fully cooked. Remove from the skillet and slice thinly. In the same skillet, sear the shrimp for 2-3 minutes per side until pink and opaque. Set aside with the chicken.
Step 3: Make the Cajun Alfredo Sauce
Lower the heat to medium. Add butter and minced garlic to the skillet, cooking until fragrant. Stir in the heavy cream and bring to a gentle simmer. Add diced Velveeta cheese, stirring until melted and smooth. Sprinkle in more Cajun seasoning to taste.
Step 4: Combine Everything
Return the cooked linguine, chicken, and shrimp to the skillet. Toss well to coat with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.
Step 5: Garnish and Serve
Top with freshly chopped parsley and an extra sprinkle of Cajun seasoning. Serve hot with your favorite sides.
Serving and Storing Velveeta Chicken Linguine with Spicy Cajun Alfredo
This pasta dish is best enjoyed fresh when the sauce is at its creamiest. Serve it straight from the skillet to keep the chicken juicy, the shrimp tender, and the sauce luxuriously smooth. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to revive the sauce.
What to Serve With Velveeta Chicken Linguine with Spicy Cajun Alfredo?
Garlic Bread
Crispy, buttery garlic bread is perfect for sopping up every drop of the Cajun Alfredo sauce.
Garden Salad
A light, crisp salad with mixed greens, tomatoes, cucumbers, and vinaigrette balances the richness of the pasta.
Roasted Vegetables
Seasoned carrots, zucchini, or asparagus add a colorful and healthy side.
Cornbread Muffins
A Southern touch that pairs beautifully with the Cajun spice profile.
Sautéed Spinach
Quickly wilted spinach with garlic adds a fresh, slightly bitter contrast.
Parmesan-Crusted Zucchini Fries
A crispy, cheesy vegetable side that complements the creamy pasta.
Creamy Coleslaw
Cool, tangy slaw offers a refreshing bite alongside the spice of the Alfredo.
Want More Pasta Dinner Ideas?
If you love this Velveeta Chicken Linguine with Spicy Cajun Alfredo, you’ll want to try these other delicious pasta creations from SavorQueen:
• Cajun Chicken and Sausage Pasta Skillet for a smoky, hearty one-pan meal.
• Creamy Velveeta Beef Bowtie Pasta for a cheesy, family-friendly dinner.
• Garlic Butter Chicken with Rigatoni and Parmesan for a savory, buttery delight.
• One-Pan Cajun Honey Butter Steak Pasta Wonder for a sweet-spicy twist.
• Spicy Cajun Steak Mozzarella Alfredo Pasta for bold flavor lovers.
Save This Pin For Later
Save this indulgent pasta idea to your favorite Pinterest board so you can find it easily when you’re ready to make it again.
Tried it with your own spin? Maybe you swapped the shrimp for scallops or added roasted red peppers? I’d love to hear about it—drop your tips or questions in the comments below.
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite might be waiting there.
Velveeta Chicken Linguine with Spicy Cajun Alfredo
Equipment
- Large pot
- Large Skillet
- Tongs
- Chef’s knife
- Cutting Board
- Colander
- Measuring cups and spoons
Ingredients
Ingredients
- 12 oz linguine
- 1 lb chicken breasts, boneless and skinless
- 8 oz large shrimp, peeled and deveined (optional)
- 2 tbsp Cajun seasoning, divided
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 8 oz Velveeta, diced
- 0.5 cup grated Parmesan
- 0.5 cup reserved pasta water, as needed
- 1 tbsp chopped fresh parsley
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
- Boil pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1/2 cup pasta water; drain.
- Season proteins: Pat chicken (and shrimp) dry; season with 1 tbsp Cajun seasoning, salt, and pepper.
- Sear chicken: Heat olive oil in a large skillet over medium-high; cook chicken 4–5 minutes per side until cooked through. Rest and slice.
- Sear shrimp: In the same skillet, cook shrimp 2–3 minutes per side until pink and opaque. Transfer to a plate.
- Start the sauce: Reduce heat to medium; add butter and garlic. Cook 30–60 seconds until fragrant.
- Make it creamy: Stir in heavy cream; bring to a gentle simmer. Add Velveeta and melt until smooth. Season with remaining 1 tbsp Cajun seasoning and crushed red pepper to taste.
- Toss pasta: Add linguine, chicken, and shrimp to the skillet; toss, adding reserved pasta water as needed so the sauce clings.
- Finish and serve: Stir in Parmesan; sprinkle with parsley. Adjust salt and pepper and serve hot.