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Cheesy Cajun Alfredo Pasta Chicken

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Cajun-seasoned chicken gets pan-seared while linguine cooks, then everything comes together in a rich Alfredo sauce made with three cheeses. Takes 35 minutes and serves 4 people generously.

Tags: #chicken #pasta #cheese

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Clare Greco
Updated on Wed, 10 Sep 2025 16:21:49 GMT
Cheesy Cajun Alfredo Pasta with Velveeta Chicken Linguine
Cheesy Cajun Alfredo Pasta with Velveeta Chicken Linguine | recipesbyclare.com
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Cheesy Cajun Alfredo Pasta with Chicken combines tender linguine, four boldly seasoned chicken cutlets, and a rich three-cheese cream sauce. Cajun seasoning and smoked paprika keep the silky Alfredo from tasting flat, while fresh parsley adds a clean finish.

This recipe serves 4 in 35 minutes: allow 15 minutes for preparation and 20 minutes for cooking. Keep the pasta slightly firm, rest the chicken before slicing, and melt the cheeses gently for the smoothest result.

Cheesy Cajun Alfredo Pasta Ingredients

Linguine, two chicken breasts, Cajun seasoning, butter, garlic, cream, Velveeta, mozzarella, Parmesan, paprika, pepper, salt, and parsley
Linguine, two chicken breasts, Cajun seasoning, butter, garlic, cream, Velveeta, mozzarella, Parmesan, paprika, pepper, salt, and parsley | Recipes by Clare
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For the pasta and chicken, use 1 pound linguine, 2 large chicken breasts weighing about 1½ pounds total, 2 tablespoons olive oil, and 1½ tablespoons Cajun seasoning, plus more only to taste. Slice each breast in half lengthwise to make exactly 4 thin cutlets.

For the sauce, measure 2 tablespoons unsalted butter, 4 minced garlic cloves, 2 cups heavy whipping cream, 8 ounces cubed Velveeta, 1 cup shredded mozzarella, ½ cup grated Parmesan, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon kosher salt, and 2 tablespoons chopped parsley.

If you enjoy this recipe, you may also like Taco Stuffed Baked Potatoes.

How to Make Cheesy Cajun Alfredo Pasta with Chicken

Four stages showing linguine and four seasoned cutlets, four cutlets searing, three-cheese Alfredo sauce, and sliced chicken over creamy pasta
Four stages showing linguine and four seasoned cutlets, four cutlets searing, three-cheese Alfredo sauce, and sliced chicken over creamy pasta | Recipes by Clare
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  1. Cook the linguine in well-salted water until al dente. Drain and drizzle lightly with olive oil so the strands do not stick.
  2. Season all 4 thin chicken cutlets with the Cajun seasoning. Heat the olive oil and 1 tablespoon butter over medium-high heat. Cook the cutlets for 5 to 6 minutes per side, then rest and slice them.
  3. Add the remaining 1 tablespoon butter to the skillet. Cook the minced garlic for 1 minute.
  4. Pour in the heavy whipping cream. Add the cubed Velveeta and stir until smooth, then melt in the mozzarella and Parmesan.
  5. Season the sauce with smoked paprika, black pepper, and kosher salt. Toss in the linguine until evenly coated.
  6. Top with sliced chicken and 2 tablespoons chopped parsley. Serve hot.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Prepare Four Thin Chicken Cutlets

Cook Linguine Until Al Dente

Sear, Rest, and Slice the Chicken

Bloom Four Cloves of Garlic

Build the Velveeta Cream Base

Melt in Mozzarella and Parmesan

Season the Sauce Precisely

Creamy Cajun Alfredo linguine topped with sliced seasoned chicken and parsley
Creamy Cajun Alfredo linguine topped with sliced seasoned chicken and parsley | recipesbyclare.com
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Toss, Top, and Serve

Storage and Gentle Reheating

Conclusion

Cook 1 pound linguine al dente. Make 4 thin cutlets from 2 large chicken breasts, season with 1½ tablespoons Cajun seasoning, and cook in olive oil and 1 tablespoon butter for 5 to 6 minutes per side. Rest and slice. Cook 4 garlic cloves in the remaining butter for 1 minute, then melt cream, Velveeta, mozzarella, and Parmesan into a smooth sauce. Season, toss with pasta, and finish with chicken and parsley.

Frequently Asked Questions

→ How many chicken cutlets should I make?

Slice 2 large chicken breasts in half lengthwise to make exactly 4 thin cutlets.

→ How long does each cutlet cook?

Cook over medium-high heat for 5 to 6 minutes per side, then rest before slicing.

→ Can I boil the Alfredo sauce?

Keep it gentle rather than boiling hard, which can cause the dairy and cheese to separate.

→ How many people does the recipe serve?

It serves 4 and takes about 35 minutes total.

4.70 from 112 votes

Cheesy Cajun Alfredo Pasta Chicken

Preparation Time:
15 Minutes
Cook Time:
20 Minutes
Total Cooking Time:
35 Minutes
Number of Servings:
4
Cheesy Cajun Alfredo Pasta with Velveeta Chicken Linguine
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Rich linguine pasta in creamy Cajun Alfredo sauce with seasoned chicken, Velveeta, mozzarella, and Parmesan cheese.

Ingredients You'll Need

  • Pasta and Chicken

  • Alfredo Sauce Base

  • Cheese Blend

  • Seasonings and Garnish

How to Make It

1.

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain well and toss with a light drizzle of olive oil to prevent sticking. Set aside.

2.

2. Prepare the Chicken: Place chicken breasts on a cutting board and slice each one in half lengthwise to create thinner cutlets. Pat dry with paper towels and season both sides generously with Cajun seasoning.

3.

3. Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter sizzles, add the seasoned chicken cutlets and cook for 5-6 minutes per side until golden brown and cooked through. Remove to a plate and let rest before slicing into strips.

4.

4. Start the Sauce: Reduce heat to medium and add the remaining tablespoon of butter to the same skillet. Add minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.

5.

5. Build the Alfredo: Pour in the heavy cream and stir as it warms. Add the Velveeta cubes and whisk until completely melted and smooth. Gradually stir in the mozzarella and Parmesan until the sauce is creamy and glossy.

6.

6. Season the Sauce: Add the smoked paprika, black pepper, and salt to the sauce. Taste and adjust seasoning, adding more Cajun seasoning if you want extra heat and spice.

7.

7. Combine and Serve: Add the cooked linguine to the skillet and gently toss until every strand is coated with the creamy sauce. Serve immediately topped with sliced Cajun chicken and fresh chopped parsley.

Extra Information

  1. This recipe combines the richness of traditional Alfredo with the bold flavors of Cajun seasoning for a restaurant-quality pasta dish.
  2. Slicing the chicken breasts thin helps them cook evenly and stay tender while absorbing more of the Cajun seasoning.
  3. The Velveeta creates an extra smooth, creamy base that won't break when reheated, while the other cheeses add depth of flavor.
  4. Make sure to taste and adjust the Cajun seasoning to your preference - some blends are spicier than others.

Essential Tools

  • Large pot for pasta
  • Large skillet
  • Sharp knife for slicing chicken
  • Wire whisk
  • Colander for draining pasta

Allergy Warnings

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream, Velveeta, mozzarella, Parmesan)
  • Contains gluten (linguine pasta)
  • May contain soy (depending on Cajun seasoning blend)

Nutrition Details (Per Portion)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 895
  • Total Fat: 52 g
  • Total Carbohydrate: 68 g
  • Protein: 48 g