Description
Ready to turn up the flavor? Velveeta Chicken Linguine with Spicy Cajun Alfredo is the ultimate comfort dish that blends creamy cheese sauce, spicy Cajun-seasoned chicken, juicy shrimp, and perfectly cooked pasta—all in one plate. This easy recipe is perfect for quick dinners, indulgent comfort food nights, or when you’re looking for bold food ideas that satisfy. Whether you’re in need of dinner ideas, a rich and easy recipe, or just something new to try, this dish checks every box.
Ingredients
1 pound boneless skinless chicken thighs
1 tablespoon olive oil
1 tablespoon Cajun seasoning
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon smoked paprika
Salt and black pepper to taste
0.5 teaspoon brown sugar
1 pound large shrimp peeled and deveined
1 tablespoon olive oil or butter
1 tablespoon Cajun seasoning
1 teaspoon lemon juice
1 clove garlic minced
Pinch of chili flakes (optional)
2 tablespoons unsalted butter
3 cloves garlic minced
1.5 cups heavy cream
8 ounces Velveeta cheese cubed
0.25 cup grated Parmesan cheese
1 teaspoon Cajun seasoning
0.5 teaspoon black pepper
0.5 teaspoon red pepper flakes (optional)
Salt to taste
12 ounces linguine pasta
Water and salt for boiling
Fresh chopped parsley for garnish
Extra Parmesan or crushed red pepper flakes (optional)
Instructions
1. Pat chicken and shrimp dry. In two separate bowls, season the chicken with olive oil, Cajun seasoning, garlic powder, onion powder, paprika, brown sugar, salt, and pepper; and the shrimp with Cajun seasoning, olive oil or butter, lemon juice, garlic, and chili flakes. Let marinate for 15–20 minutes.
2. Heat a large skillet over medium-high. Add the chicken and sear for 5–6 minutes per side until cooked through and golden. Remove and let rest under foil.
3. In the same pan, cook shrimp for 2–3 minutes per side until opaque and slightly charred. Set aside.
4. Meanwhile, boil linguine in salted water until just al dente. Reserve 0.5 cup pasta water. Drain and set aside.
5. In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in heavy cream and heat until slightly bubbling.
6. Add Velveeta and stir until melted. Add Parmesan, Cajun seasoning, pepper, and optional red pepper flakes. Simmer 5–7 minutes until thickened. Salt to taste.
7. Add cooked linguine to the Alfredo sauce and toss to coat. Add a splash of reserved pasta water to loosen if needed.
8. Plate pasta and top with sliced chicken and shrimp. Garnish with parsley and extra Parmesan or chili flakes if desired.
Notes
Use fresh, not frozen, shrimp and chicken for best sear and texture.
Reserve pasta water—it’s gold for adjusting sauce consistency.
Let the chicken rest before slicing to retain juiciness.
Nutrition
- Serving Size: About 1½ cups
- Calories: 680
- Sugar: 5g
- Sodium: 1350mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 185mg
Keywords: easy recipe, dinner ideas, creamy pasta, spicy chicken, quick comfort food