A harmonious blend of creamy Cajun Alfredo sauce coats tender linguine, while golden chicken cutlets—generously seasoned and pan-seared—crown this comforting dish. Velveeta, mozzarella, and Parmesan melt together to give the sauce body and irresistible richness, rounded out by smoked paprika, garlic, and just the right amount of heat from Cajun seasoning. Sliced chicken settles atop the cheesy noodles, finished with a sprinkle of fresh parsley for color and brightness. Satisfying and layered with flavor, this meal strikes a perfect balance between bold spice and creamy indulgence.
This Cheesy Cajun Alfredo Pasta Chicken is the ultimate comfort dish for when you crave that blend of creamy richness and spicy flavor. Tender linguine gets wrapped in a dreamy Cajun Alfredo sauce, then topped with juicy seared chicken and a trio of cheeses that melt into every bite. This is the kind of meal that fills the table with laughter and makes even busy weeknights feel special.
The first time I made this, the velvety sauce clung to every twirl of pasta and my partner could not stop raving. Now it is our go-to favorite for movie nights and celebrations.
Ingredients
- Linguine pasta: one pound for just the right bite holds the sauce well use good Italian pasta for best results
- Boneless skinless chicken breasts: two large pick ones that are plump and even so they cook evenly
- Olive oil: adds flavor and helps get that golden sear opt for extra virgin if possible
- Cajun seasoning: one and a half tablespoons spice blend brings signature heat look for a mix with paprika garlic and thyme
- Unsalted butter: helps the sauce come together and gives gloss stick with real butter for depth
- Garlic cloves minced: fresh garlic infuses the sauce with classic richness choose plump firm cloves
- Heavy whipping cream: two cups is key for a luxurious Alfredo pick quality cream for best mouthfeel
- Velveeta cheese: adds ultimate melt and smoothness cube it so it melts in easily
- Mozzarella cheese shredded: brings more stretch and mild flavor buy whole milk mozzarella and shred it yourself if you can
- Parmesan cheese freshly grated: packs nutty salty punch always grate fresh for fullest flavor
- Smoked paprika: brings a touch of smoky warmth adds depth
- Freshly ground black pepper: wakes up the sauce
- Kosher salt: essential for seasoning the pasta and sauce
- Fresh parsley chopped: brightens and freshens up each plate
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a boil and add the linguine. Cook just to al dente so the pasta holds its shape and does not turn mushy. Drain well and toss with a tiny splash of olive oil.
- Prep and Season the Chicken:
- Slice each chicken breast into two thinner cutlets using a steady hand for even cooking. Pat dry with paper towels. Coat both sides generously in Cajun seasoning for a built-in crust.
- Sear the Chicken:
- In a large skillet heat olive oil and only one tablespoon of butter over medium high. Lay in the seasoned chicken cutlets and let them cook for about five or six minutes a side without moving much so you get a deep golden sear. Remove to a plate and let them rest before slicing.
- Build the Alfredo Sauce:
- Reduce skillet heat to medium. Add the last tablespoon of butter then the minced garlic. Stir and cook just one minute so garlic smells amazing but does not burn.
- Melt in the Cheeses:
- Pour in heavy cream and stir as it gets warm. Drop in the Velveeta cubes whisking until fully creamy and smooth. Add shredded mozzarella and Parmesan bit by bit for a glossy rich sauce.
- Season the Sauce:
- Sprinkle in smoked paprika black pepper and kosher salt. Taste a spoonful and adjust with more Cajun seasoning if you want more kick.
- Toss the Pasta:
- Add drained linguine right into the skillet and toss gently to coat every noodle in the sauce.
- Plate and Serve:
- Top each serving with sliced Cajun chicken and a snow of fresh chopped parsley. Serve right away while creamy and hot.
