Garlic Cajun Velveeta Chicken Linguine Alfredo
Creamy • Spicy • Comfort-Food Classic
This dish takes classic Alfredo pasta and gives it a bold Cajun twist—juicy seasoned chicken, buttery garlic, and a rich Velveeta-infused Alfredo sauce that’s ultra-smooth and extra comforting. The Cajun spices bring heat and depth, while Velveeta creates that silky restaurant-style creaminess. Perfect for weeknight dinners or cozy weekends
Ingredients (4–6 servings)
For the Chicken
1.5 lbs chicken breast (thin-sliced or cubed)
1–1.5 tbsp Cajun seasoning
1 tsp garlic powder
½ tsp paprika (optional for color)
1 tbsp olive oil or
Salt & pepper to taste
For the Pasta + Sauce
12–16 oz linguine
3 tbsp
6 cloves garlic, minced
2 cups heavy cream
1 cup chicken broth (or pasta water)
8 oz Velveeta cheese, cut into cubes
¾ cup grated Parmesan cheese
1 tsp Cajun seasoning (more to taste)
½ tsp black pepper
¼ tsp red pepper flakes (optional)
Salt to taste
Garnish
Fresh parsley
Extra Parmesan
A sprinkle of Cajun seasoning
Step-By-Step Instructions
Cook the Linguine
Boil 4–5 quarts of salted water
Add linguine and cook until al dente
Reserve 1 cup of pasta water; drain pasta and set aside
2. Season & Cook the Chicken
Pat chicken dry
Toss with Cajun seasoning, garlic powder, paprika, salt, and pepper
Heat oil or in a large skillet on medium-high
Cook chicken 4–5 minutes per side (or until lightly charred and cooked through)
Transfer to a plate and keep warm
3. Make the Velveeta Alfredo Sauce
In the same skillet, melt 3 tbsp
Add minced garlic; sauté 1 minute until fragrant
Pour in heavy cream + chicken broth
Bring to a gentle simmer (do not boil hard)
Add Velveeta cubes, stirring until fully melted and smooth
Add Parmesan, Cajun seasoning, pepper, and red pepper flakes
Simmer 3–5 minutes until slightly thickened
4. Combine and Finish
Add cooked linguine into the sauce
Toss to coat; add pasta water if needed to loos
Add chicken back in and mix gently
Taste and adjust seasoning (more Cajun for heat, more Parmesan for richness)
Serve
Top with parsley, etra Parmesan, and a light Cajun sprinkle
Serv hot and enjoy every creamy-spicy bite
Estimated Nutrition (per serving, 6 servings)
Note: Estimates depend on brands and portion size
Tips & Variations
Make it spicier
Add ¼–½ tsp cayenne
Use blackened seasoning
Add sliced jalapenos
Make it lighter
Use half-and-half instead of heavy crea
Replace some Velveeta with reduced-fat cream chee
Add veggies
Spinach
Broccoli
Mushrooms
Roasted red peppers
Protein substitutions
Shrimp
Andouille sausage
Blackened salmon
Rotisserie chicken
Frequently Asked Questions (Q&A)
Q: Can I use a different cheese instead of Velveeta
Yes! Cream cheese or mozzarella works, but the sauce will be slightly less silky
How do I prevent the sauce from becoming grainy
Keep heat to a gentle simmer—don’t boil
Add cheese gradually and stir constantly
Ensure pasta is not too hot when mixing
Can this be made ahead
Alfredo sauces thicken as they cool
If making ahead
Store pasta and sauce separately
Reheat sauce on low with a splash of milk or cream
How can I make it less salty
Use low-sodium broth
Reduce Cajun seasoning
Add extra cream to dilute
Does this freeze well
Not ideal—cream sauces may separate.
Refrigeration (up to 3–4 days) is
If you’d like, I can also provide
Printable version
Slow-cooker or one-pot version
Gluten-free or low-carb variation