Directions:
1. Bring a large pot of salted water to a boil. Cook the linguine until al dente, then drain and set aside.
2. Pat your chicken dry and season generously with Cajun seasoning, Italian herbs, salt, and black pepper.
3. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until the pieces are golden brown and cooked through. Transfer to a plate and cover to keep warm.
4. In the same pan, melt the remaining 2 tablespoons of butter. Add minced or roasted garlic and cook for about 30 seconds, just until fragrant.
5. Pour in the chicken broth and heavy cream, scraping up the golden bits from the bottom of the pan — that’s where all the flavor lives.
6. Lower the heat to medium and whisk in the cream cheese until smooth and creamy. Then add the Velveeta cubes, stirring until fully melted and silky.
7. Sprinkle in mozzarella and Parmesan, a little at a time, stirring constantly so the sauce thickens into that perfect, glossy texture.
8. Taste and adjust seasoning with a little salt, pepper, or an extra pinch of Cajun spice if you like a kick. Let the sauce simmer for a couple of minutes until it coats the spoon beautifully.
9. Toss the cooked linguine into the sauce, gently stirring so every ribbon gets its share of cheesy goodness. Let it rest over low heat for a minute or two so the sauce clings perfectly.
10. Serve the creamy linguine on one side of the plate and lay those juicy garlic butter chicken pieces alongside. Drizzle a bit of sauce over the chicken for that irresistible finishing touch.
11. Sprinkle with chopped parsley and a dusting of Parmesan before serving.
Cooking Time:35 minutes
Servings:4
ADVERTISEMENT
