Few dinners bring as much joy to my table as a bowl of creamy pasta paired with juicy, golden chicken. This Garlic Butter Chicken Linguine with Velveeta Parmesan Cream has quickly turned into one of my weeknight lifesavers, and it all started on an ordinary Tuesday evening. I wasn’t aiming to impress, just to make something filling and flavorful after a busy day. But as soon as the garlic butter hit the pan, the aroma filled the house, and I knew this meal would be special.
By the time I set the plates down, my family was already gathered, drawn in by the rich, cheesy sauce and silky noodles. Watching my kids twirl their forks with excitement reminded me why I love meals like this so much. It’s simple, comforting, and made from ingredients I always have on hand, proof that everyday dinners can still feel a little extraordinary.
Essential Elements and Equipment
To make this dish shine, you don’t need fancy gadgets or a chef’s setup. What really matters are a few reliable tools and some pantry staples. Here’s what you’ll want on hand:
- A large pot for boiling the pasta. Big enough so your linguine has room to move.
- A deep, heavy skillet or sauté pan. This is key for getting that golden crust on the chicken.
- Tongs for flipping the chicken easily without tearing it.
- A sharp knife and cutting board for prepping the chicken.
- A sturdy whisk to bring the sauce together without lumps.
- Measuring cups and spoons. Keeping the ratios right helps the sauce stay balanced.
As for ingredients, Cajun seasoning and Velveeta are the “secrets” that set this dish apart. The Cajun brings smoky warmth, while the Velveeta guarantees a sauce that’s smooth and creamy every single time.
What Makes This Recipe Work
This isn’t just another chicken and pasta dinner. Here’s why it works so well and why it keeps people asking for seconds:
- Garlic butter base: Garlic sautéed in butter creates an aroma and flavor that instantly feels rich and comforting.
- Cajun spice balance: Just enough Cajun seasoning gives the chicken a bold flavor without overwhelming the dish. Pairing it with Parmesan mellows the heat while keeping the flavor alive.
- Velveeta’s texture: Some people might overlook Velveeta, but in pasta sauce, it’s magic. It melts seamlessly into cream without separating, giving that silky, restaurant-style finish.
- Parmesan depth: The Parmesan cuts through the richness of the cream and Velveeta, adding a salty, nutty layer that keeps the sauce from tasting one-dimensional.
- Balanced method: Cooking the chicken first lets you use those browned bits in the pan to flavor the sauce. Nothing goes to waste, and every bite benefits from that extra depth.
This combination makes the recipe feel like comfort food while still being just special enough to serve when you want to impress someone.
Ingredients You’ll Need
- 1 ½ pounds boneless, skinless chicken breasts, cut into thick strips
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 teaspoons Cajun seasoning (plus more if desired)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly cracked black pepper, to taste
- 4 cloves garlic, minced
For the Pasta and Sauce
- 1 pound linguine pasta
- 2 cups heavy cream
- ½ cup chicken broth (low sodium)
- 8 ounces Velveeta cheese, cubed
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley or basil, chopped, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente, following package directions. Before draining, scoop out a cup of pasta water, then drain and set the noodles aside.
Step 2: While the pasta cooks, pat the chicken strips dry with paper towels. This small step makes a big difference it helps the chicken sear instead of steaming. Season generously with Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter melts and sizzles, add the chicken in a single layer. Let it cook without moving for about 4–5 minutes, then flip and cook another 4–5 minutes until golden-brown and fully cooked. Transfer to a plate and tent loosely with foil to keep warm.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet, followed by the minced garlic. Stir for about a minute until fragrant, making sure to scrape up those browned bits from the bottom of the pan; they hold all the flavor.
Step 5: Pour in the heavy cream and chicken broth, stirring as it comes together. Bring the mixture to a gentle simmer.
Step 6: Add Velveeta cubes a few at a time, whisking constantly until smooth. Stir in Parmesan gradually until the sauce is glossy, creamy, and clings to the spoon. If it feels too heavy, add a splash of the reserved pasta water until it loosens.
Step 7: Taste the sauce and adjust with more Cajun seasoning, salt, pepper, or red pepper flakes if you like an extra kick.
Step 8: Toss the drained linguine into the skillet, folding it gently so each strand gets coated in the Velveeta–Parmesan cream. Let it simmer for 1–2 minutes to absorb the flavors.
Step 9: To serve, twirl linguine generously onto plates and arrange the golden chicken on the side. Garnish with fresh parsley or basil and serve hot.
Easy Variations to Try
One of my favorite things about this recipe is how flexible it is. Once you’ve got the base down, you can swap ingredients or adjust flavors to fit your mood, what’s in your pantry, or even dietary needs.
- Different pasta shapes: Linguine is my go-to, but this sauce loves to cling to almost any pasta. Try penne, rotini, or even fettuccine if that’s what you have on hand. Each shape brings a slightly different feel to the dish.
- Add vegetables: Toss in some steamed broccoli florets, sautéed mushrooms, or roasted bell peppers. They add color, nutrition, and a nice break from all the richness.
- Change the protein: If you don’t have chicken, shrimp works beautifully here. Just cook them quickly in garlic butter and add them at the end. Steak tips would also give this recipe a whole new dimension.
- Spice it up or tone it down: Cajun seasoning is flavorful but not always spicy. If your family prefers things mild, reduce the amount and skip the crushed red pepper flakes. On the flip side, if you want real heat, add cayenne or a splash of hot sauce to the sauce.
- Lighter option: Swap half the heavy cream for whole milk, or use a light cream cheese in place of some Velveeta. It won’t be quite as indulgent, but it still makes a creamy, satisfying sauce.
How to Serve
This recipe is filling on its own, but pairing it with a few sides or extras really makes the meal feel complete. Here are some of my favorite ways to round it out:
- A simple green salad with a light vinaigrette. It balances the richness of the pasta and chicken.
- Garlic bread or warm, crusty rolls. Because let’s be honest, you’re going to want to scoop up every drop of that sauce.
- Steamed or roasted vegetables, like asparagus, broccoli, or green beans, for a healthy contrast.
- For something fresh, add a plate of sliced tomatoes with mozzarella and a sprinkle of olive oil and salt.
- If you want to stretch the meal for a larger group, serve with extra pasta or even a bowl of plain buttered noodles for kids who might not want Cajun seasoning.
Recipe Tips
Every recipe has its little secrets, and here are mine for making this Garlic Butter Chicken Linguine come out perfectly every time:
- Dry the chicken well. Patting it dry with paper towels ensures you’ll get that golden-brown crust instead of steaming in the pan.
- Don’t overcrowd the skillet. Cook the chicken in a single layer. If your pan isn’t big enough, cook in batches. This helps with even searing.
- Use fresh garlic. It’s tempting to use the jarred kind, but fresh cloves really make a difference in flavor.
- Reserve pasta water. This trick is a lifesaver. If your sauce gets too thick, a splash of starchy pasta water will bring it back to that silky consistency.
- Taste as you go. Seasoning is personal. Taste the sauce before adding salt; you may find the Parmesan already gives enough salty punch.
Cooking Notes
Here are a few quick reminders to make sure your dinner turns out smoothly:
- Always salt the pasta water; it’s the only chance you get to season the pasta itself.
- Let the chicken rest under foil after cooking. It keeps it juicy.
- Add cheese gradually to the sauce. Dumping it all in at once can make it clump.
- If you want extra Cajun flavor, sprinkle a little more seasoning on the chicken right after cooking.
- Keep the heat at a simmer when adding cream and cheese. Boiling can make the sauce separate.
Nutritional Information (per serving)
- Calories: ~745
- Protein: 48g
- Carbohydrates: 56g
- Fat: 38g
- Saturated Fat: 20g
- Cholesterol: 180mg
- Sodium: 820mg
- Fiber: 2g
- Sugar: 5g
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
FAQs
1. Can I make this ahead of time?
You can prep the chicken earlier in the day and store it in the fridge, but the pasta and sauce are best made fresh. If you need to reheat, add a splash of cream or milk to loosen the sauce.
2. Can I freeze leftovers?
This dish isn’t the best for freezing. Creamy sauces can separate when thawed. If you want to save some, refrigerate in an airtight container and eat within 2–3 days.
3. What can I use instead of Velveeta?
Velveeta gives the sauce its smooth texture, but if you prefer, you can use cream cheese or extra cheddar. Just whisk carefully to avoid a grainy sauce.
4. How can I make it gluten-free?
Simply use a good gluten-free linguine. The sauce itself is naturally gluten-free.
Conclusion
Cooking this Garlic Butter Chicken Linguine with Velveeta Parmesan Cream always feels like a little victory in my kitchen. It’s the kind of recipe that looks restaurant-worthy but comes together in under an hour. I love that it’s versatile enough to serve on a busy weeknight yet impressive enough to make for guests.
The golden chicken, seared just right, paired with silky, cheesy linguine, never fails to please. My kids twirl their forks with smiles, my husband goes back for seconds, and I get to enjoy the moment knowing I’ve made something that feels indulgent but wasn’t complicated to pull off.
If you’re looking for a dish that’s comforting, flavorful, and satisfying, this one’s for you. Keep it in your recipe rotation, you’ll be glad you did. And don’t be surprised if your family requests it again and again. It’s just that kind of meal.
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Garlic Butter Chicken Linguine with Velveeta Parmesan Cream
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Ingredients
Ingredients You’ll Need
- 1 ½ pounds boneless, skinless chicken breasts, cut into thick strips
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 teaspoons Cajun seasoning (plus more if desired)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly cracked black pepper, to taste
- 4 cloves garlic, minced
For the Pasta and Sauce
- 1 pound linguine pasta
- 2 cups heavy cream
- ½ cup chicken broth (low sodium)
- 8 ounces Velveeta cheese, cubed
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley or basil, chopped, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente, following package directions. Before draining, scoop out a cup of pasta water, then drain and set the noodles aside.
Step 2: While the pasta cooks, pat the chicken strips dry with paper towels. This small step makes a big difference it helps the chicken sear instead of steaming. Season generously with Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter melts and sizzles, add the chicken in a single layer. Let it cook without moving for about 4–5 minutes, then flip and cook another 4–5 minutes until golden-brown and fully cooked. Transfer to a plate and tent loosely with foil to keep warm.
Step 4: Lower the heat to medium. Add the remaining butter to the skillet, followed by the minced garlic. Stir for about a minute until fragrant, making sure to scrape up those browned bits from the bottom of the pan; they hold all the flavor.
Step 5: Pour in the heavy cream and chicken broth, stirring as it comes together. Bring the mixture to a gentle simmer.
Step 6: Add Velveeta cubes a few at a time, whisking constantly until smooth. Stir in Parmesan gradually until the sauce is glossy, creamy, and clings to the spoon. If it feels too heavy, add a splash of the reserved pasta water until it loosens.
Step 7: Taste the sauce and adjust with more Cajun seasoning, salt, pepper, or red pepper flakes if you like an extra kick.
Step 8: Toss the drained linguine into the skillet, folding it gently so each strand gets coated in the Velveeta–Parmesan cream. Let it simmer for 1–2 minutes to absorb the flavors.
Step 9: To serve, twirl linguine generously onto plates and arrange the golden chicken on the side. Garnish with fresh parsley or basil and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 745
- Sodium: 820
- Fat: 38
- Carbohydrates: 56
- Protein: 48