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Creamy Garlic Parmesan Chicken Linguine Recipe

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3.9 from 4 reviews

This Creamy Garlic Parmesan Chicken Linguine recipe combines tender, juicy chicken breasts seasoned with a blend of Cajun and Italian spices, tossed with linguine pasta in a luscious, homemade garlic Parmesan cream sauce made with Velveeta, cream cheese, mozzarella, and Parmesan. The dish is finished with fresh parsley for a vibrant garnish, resulting in a comforting yet elegant meal perfect for weeknight dinners or special occasions.

Ingredients

Proteins

  • 2 boneless, skinless chicken breasts

Pasta

  • 8 ounces linguine pasta

Fats and Oils

  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter (divided)

Aromatics

  • 3 cloves garlic, minced

Seasonings

  • 1 teaspoon Cajun seasoning
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste

Dairy and Sauce Base

  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 4 ounces Velveeta cheese, cubed
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 ounces cream cheese, softened

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook Linguine: Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Drain thoroughly and set aside.
  2. Season Chicken: Pat the chicken breasts dry with paper towels. Season generously on all sides with Cajun seasoning, Italian seasoning, salt, and freshly ground black pepper.
  3. Cook Chicken: In a large skillet over medium-high heat, heat olive oil and 2 tablespoons of butter. Add the seasoned chicken breasts and cook 5 to 6 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely to keep warm.
  4. Sauté Garlic: In the same skillet, melt the remaining 2 tablespoons butter. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown.
  5. Prepare Sauce Base: Pour in chicken broth and heavy cream. Use a wooden spoon to scrape up browned bits from the pan to incorporate flavor into the liquid.
  6. Add Cream Cheese & Velveeta: Reduce heat to medium. Whisk in softened cream cheese until smooth. Stir in cubed Velveeta cheese until completely melted and silky.
  7. Incorporate Mozzarella & Parmesan: Gradually add shredded mozzarella and grated Parmesan cheeses, stirring constantly until fully melted and sauce is thick and glossy.
  8. Adjust Seasoning & Simmer: Taste the sauce and adjust seasoning with salt, pepper, or extra Cajun seasoning for heat. Let it simmer gently for 2 minutes until it coats the back of a spoon.
  9. Toss Pasta with Sauce: Add drained linguine directly to the skillet. Toss gently to fully coat pasta with creamy sauce. Let rest on low heat for 1 to 2 minutes to allow sauce to cling to pasta.
  10. Serve: Plate the creamy linguine on one side and arrange garlic butter chicken on the other. Drizzle extra sauce over chicken, garnish with fresh parsley and a dusting of Parmesan before serving.

Notes

  • For a lighter dish, use whole wheat pasta and substitute heavy cream with reduced-fat milk or half-and-half, and use light cream cheese.
  • For a milder garlic flavor, roast whole garlic cloves before mincing by baking at 400°F (200°C) for 30-40 minutes wrapped in foil with olive oil.
  • Increase Cajun seasoning or add red pepper flakes to make the dish spicier.
  • Chicken can be substituted with shrimp or sausage for variation.
  • If Velveeta is unavailable, use extra cream cheese or a melting cheese such as Colby Jack or Monterey Jack as a substitute.

Find it online: https://recipesbyliza.com/creamy-garlic-parmesan-chicken-linguine-recipe/