✅Directions:
1. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.
2. Slice the chicken breasts in half lengthwise for thinner cutlets. Pat dry and season generously with Cajun seasoning.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and fully cooked through. Transfer to a plate, let rest for 5 minutes, then slice thickly.
4. Lower the heat to medium and add the garlic to the same skillet. Sauté for 1 minute until fragrant.
5. Pour in the heavy cream and stir well. Add Velveeta cubes, mozzarella, and Parmesan, stirring until melted into a thick, glossy sauce.
6. Season with smoked paprika, black pepper, and salt. Stir in a little more Cajun seasoning if you want extra kick.
7. Add the linguine to the skillet and toss until every strand is coated in the creamy Velveeta garlic Cajun Alfredo sauce.
8. Serve with pasta on one side and sliced chicken on the other. Drizzle extra sauce over the chicken and garnish with parsley.
Cooking Time:35 minutes
Servings:4
Calories: 765 per serving
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