Cheesy Cajun Alfredo Pasta Chicken (Print Version)

# Ingredients:

→ Pasta and Chicken

01 - 1 pound linguine pasta
02 - 2 large boneless, skinless chicken breasts (about 1½ pounds total)
03 - 2 tablespoons olive oil
04 - 1½ tablespoons Cajun seasoning, plus extra to taste

→ Alfredo Sauce Base

05 - 2 tablespoons unsalted butter
06 - 4 garlic cloves, minced
07 - 2 cups heavy whipping cream

→ Cheese Blend

08 - 8 ounces Velveeta cheese, cut into cubes
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup freshly grated Parmesan cheese

→ Seasonings and Garnish

11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon kosher salt, or to taste
14 - 2 tablespoons fresh parsley, chopped for garnish

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - 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.

# Notes:

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

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