Garlic Cajun Velveeta Chicken Linguine Alfredo

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 1 lb linguine
• 1½ lbs boneless skinless chicken breasts
• 2 tbsp Cajun seasoning
• Salt & black pepper
• Salt & black pepper
• 1 tbsp olive oil
• 2 cups heavy cream
• 8 oz Velveeta cheese, cubed
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 4 cloves garlic, minced
• Fresh chopped parsley

Instructions

1. Boil the linguine in salted water until al dente, then drain.
2. Season the chicken breasts with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest before slicing.
3. Lower the skillet heat to medium and sauté the minced garlic for approximately 30 seconds.
4. Pour the heavy cream into the skillet and stir in the Velveeta until the mixture is smooth. Incorporate the mozzarella and Parmesan, stirring until the sauce is creamy.
5. Add the cooked linguine to the sauce and toss to coat thoroughly.
6. Serve the pasta topped with the sliced chicken and a garnish of fresh parsley.