Velveeta Chicken Linguine with Spicy Cajun Alfredo
Craving a creamy, spicy pasta that tastes like a special-occasion dinner but cooks up on a busy weeknight? This Velveeta Chicken Linguine with Spicy Cajun Alfredo brings juicy chicken, optional shrimp, and a silky, melt-in-your-mouth sauce together in one pan. Velveeta guarantees a smooth, ultra-cheesy finish while Cajun seasoning adds bold heat and smoky depth. It’s comfort food with a kick—perfect for easy dinner plans, weeknight dinner ideas, family-friendly food ideas, and anyone hunting an easy recipe that still feels restaurant-worthy. Serve it with garlic bread and a crisp salad, then tuck away leftovers for tomorrow’s lunch.
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.
Notes
Swap half the cream for whole milk for a lighter sauce. If the sauce tightens up after sitting or reheating, loosen with a splash of milk or pasta water over low heat.
Nutrition
Calories: 720kcalCarbohydrates: 55gProtein: 41gFat: 37gSaturated Fat: 20gCholesterol: 200mgSodium: 1180mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 6mgCalcium: 350mgIron: 3mg
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