Ingredient BreakdownLet’s look at what makes this dish work—and how each ingredient adds to the flavor and texture:🔹 Pasta12 oz linguine – Linguine gives you long, satisfying bites that soak up the sauce beautifully.🔁 Swap with fettuccine, penne, or rotini if you prefer.🔹 Protein1 lb chicken breast – Lean, easy to cube, and soaks up seasoning well.Cajun seasoning (2 tbsp, divided) – Adds smoky heat and depth.🔥 Want more spice? Add cayenne or hot sauce.🔹 Sauce BaseOlive oil or butter – For sautéing. Butter gives a richer base.Garlic (2 cloves) – Fragrant and essential in Alfredo-style sauces.Flour (2 tbsp) – Used for making a roux, which thickens the sauce.Milk (2 cups) – Whole milk gives creaminess; 2% is fine for a lighter option.🔹 The CheesesVelveeta (8 oz) – Melts smoothly and creates a creamy, cheesy base.Parmesan (1/2 cup) – Adds saltiness and sharp flavor to balance the Velveeta.Mozzarella (1 cup, for topping) – Melts into a golden, gooey crust on top.🔹 Flavor BoostersSmoked paprika (1/2 tsp) – Adds color and a warm, smoky note.Salt & pepper – Adjust to taste.🔹 GarnishFresh parsley – Brightens the final dish visually and flavor-wise.🍳 Method: Step-by-Step with Notes1️⃣ Cook the ChickenSeason chicken with 1 tbsp Cajun seasoning.Sauté in oil over medium heat for 6–7 minutes until golden and fully cooked.🔄 Remove and set aside to avoid overcooking later.2️⃣ Make the Velveeta Alfredo SauceIn the same pan, sauté garlic until fragrant (about 30 seconds).Stir in flour and cook for 1 minute to remove the raw flour taste.Whisk in milk gradually to avoid lumps. Let it thicken slightly.Add Velveeta, Parmesan, paprika, and the rest of the Cajun seasoning.Stir until smooth and creamy.> 🧠 Quick Check: What does the flour do in this sauce?(It thickens the sauce when combined with fat to make a roux.)3️⃣ Combine Pasta & ChickenAdd the cooked linguine and chicken into the sauce.Toss everything together until evenly coated.
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