Instructions
Step 1: Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Season the chicken with Cajun seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden and fully cooked, about 5–7 minutes per side. Remove and slice. /n
Step 4: In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant, then return chicken to coat in garlic butter. /n
Step 5: In a separate pan, melt butter over medium heat and add heavy cream. Bring to a gentle simmer. /n
Step 6: Stir in Velveeta and Parmesan cheese until melted and smooth. /n
Step 7: Season the sauce with garlic powder, onion powder, salt, and pepper. Adjust consistency with reserved pasta water. /n
Step 8: Toss the cooked linguine in the sauce until well coated. /n
Step 9: Serve pasta topped with Cajun garlic butter chicken and garnish with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk or cream to keep the sauce smooth. Avoid overheating to prevent separation.
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