Craving a plate of creamy pasta with a spicy twist that satisfies your soul and your taste buds? This Velveeta Chicken Linguine with Spicy Cajun Alfredo is your weeknight hero. It brings together golden-seared chicken, succulent shrimp, and a rich Alfredo sauce infused with Cajun spice and melty Velveeta cheese.

The beauty of this dish is in its balance: comforting and bold, creamy yet fiery. Each bite is drenched in a sauce that clings lovingly to the linguine, while the Cajun-seasoned proteins offer a smoky depth that makes it unforgettable. It’s indulgent, restaurant-level pasta you can easily whip up at home.

Preparation Phase & Tools to Use

To make this pasta dish a success, you’ll want to prep with the right gear. Here’s what you’ll need and why:

Large Non-Stick Skillet or Cast Iron Pan: For achieving that perfect golden crust on the chicken and shrimp.
Heavy-Bottom Saucepan: Essential for making a velvety Alfredo that doesn’t scorch.
Large Pasta Pot: To give your linguine space to cook evenly without sticking.
Tongs or Slotted Spoon: Helps you turn proteins without breaking them apart and transfer easily.
Whisk: For smoothing out that Velveeta blend into the cream sauce.
Colander: Drain your pasta quickly and cleanly.

A bit of prep mise en place (pre-chopped garlic, measured spices, and cheese) will help your timing stay on point, ensuring each element is served hot and harmonized.

Ingredients for the Velveeta Chicken Linguine with Spicy Cajun Alfredo

Linguine Pasta: The perfect base to carry all the bold, creamy flavors. Its flat shape holds sauce beautifully.
Chicken Thighs or Breasts: Juicy and tender, these are the main protein and soak up the Cajun seasoning like a sponge.
Large Shrimp (optional): Adds a surf-and-turf vibe and pairs wonderfully with Alfredo.
Velveeta Cheese: Melts into a silky, rich sauce that defines the dish.
Heavy Cream: Builds the creamy Alfredo foundation.
Butter: Enhances flavor and gives the sauce depth.
Garlic (minced): Sharpens the overall taste and lifts the creaminess.
Cajun Seasoning: The key flavor profile—smoky, spicy, and just the right heat.
Paprika and Chili Flakes: Extra spice layers that round out the Cajun kick.
Parsley (chopped): Adds color and a fresh herbaceous note.
Salt & Black Pepper: Seasoning the dish to balance out the bold flavors.

How To Make the Velveeta Chicken Linguine with Spicy Cajun Alfredo

Step 1: Prep and Season

Pat dry the chicken and shrimp, then rub generously with Cajun seasoning, salt, and pepper. Let them marinate briefly while you prep your other ingredients.

Step 2: Sear the Proteins

Heat a skillet with a touch of oil and sear the chicken until golden and cooked through. Remove and repeat with the shrimp if using. Set aside both.

Step 3: Cook the Linguine

Boil water in a large pot, salt it heavily, and cook the linguine until just al dente. Reserve a cup of pasta water before draining.

Step 4: Build the Cajun Alfredo Sauce

In a saucepan, melt butter and sauté garlic until fragrant. Stir in heavy cream, bring to a simmer, then slowly whisk in cubes of Velveeta. Add Cajun seasoning, paprika, and chili flakes. Stir until smooth.

Step 5: Combine Pasta and Sauce

Add the drained linguine into the Alfredo sauce, using reserved pasta water as needed to loosen. Toss until every strand is coated.

Step 6: Plate and Garnish

Top the sauced pasta with sliced chicken and shrimp. Sprinkle with chopped parsley and a touch more chili flakes for flair. Serve hot and enjoy the Cajun comfort.

Serving and Storing Velveeta Chicken Linguine with Spicy Cajun Alfredo

This dish is best served fresh, straight off the stove while the sauce is still silky and the proteins are hot. Pair it with a crisp side salad or roasted vegetables for contrast. A slice of garlic bread makes a great companion too, perfect for sopping up that extra sauce.

To store leftovers, let the dish cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to bring the sauce back to life and prevent dryness. The microwave works, but stovetop is best for texture.

Frequently Asked Questions

Can I use a different pasta instead of linguine?

Yes, fettuccine, spaghetti, or even penne can be great substitutes. Just make sure it’s a shape that holds sauce well.

Is Velveeta the only cheese option?

Velveeta is key for the smooth texture, but you can blend in shredded cheddar or Monterey Jack if you want added sharpness.

What makes it “Cajun”?

The Cajun seasoning blend—typically a mix of paprika, garlic powder, onion powder, thyme, cayenne, and pepper—gives the dish its signature heat and earthy depth.

Can I make this ahead of time?

You can cook the proteins and sauce in advance, then reheat and toss with fresh-cooked pasta just before serving.

How do I make it less spicy?

Reduce or omit the chili flakes and use a milder Cajun seasoning. You can also balance heat with a bit more cream.

Is this freezer-friendly?

It’s not ideal. The cream-based sauce may separate when frozen and thawed, affecting the texture. Stick to fridge storage for the best results.

Want More Cajun Pasta Ideas?

If spicy and creamy is your pasta love language, you’ll find more inspiration across the site.

You might enjoy the Easy Cajun Chicken Alfredo with Broccoli for a veggie-packed twist that stays true to the Cajun spirit. Or try the One Skillet Smoky Cajun BBQ Chicken Pasta for a bold, barbecue-forward variation that’s still rich and creamy.

Looking for a beefy angle? The Beef and Bowtie Pasta with Alfredo Sauce brings that same comforting flair with a heartier profile.

The Garlic Butter Chicken Balls with Creamy Parmesan Pasta recipe also plays beautifully with Velveeta and is perfect for meal prep or family dinner.

For a completely different spin, check out the Spicy Rattlesnake Pasta—it’s got serious kick and a cult following.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go extra spicy? Did you add veggies? Leave a comment below or tag me. For more of my daily recipe creations, follow me on Pinterest.

Velveeta Chicken Linguine with Spicy Cajun Alfredo

Author: Julia Koch
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

This Velveeta Chicken Linguine with Spicy Cajun Alfredo brings together juicy Cajun-seasoned chicken, succulent shrimp, and a creamy, cheesy Alfredo sauce made with Velveeta. It’s bold, comforting, and ideal for weeknights when you want something indulgent yet simple. Each bite is full of smoky heat and creamy richness, all clinging perfectly to strands of linguine.

Instructions

1. Pat dry chicken and shrimp. Rub them with Cajun seasoning, salt, and pepper. Set aside to marinate briefly.

2. Heat a skillet over medium-high heat with a bit of oil. Sear chicken until golden and fully cooked, about 6–8 minutes per side. Remove and repeat with shrimp if using.

3. Bring a large pot of salted water to boil. Cook linguine until al dente. Reserve 1 cup of pasta water and drain.

4. In a heavy-bottomed saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and bring to a simmer.

5. Slowly whisk in Velveeta cubes until fully melted and smooth. Stir in Cajun seasoning, paprika, and chili flakes.

6. Add linguine to the sauce. Toss until coated, using pasta water to loosen as needed.

7. Slice cooked chicken and arrange on top along with shrimp. Garnish with parsley and additional chili flakes if desired. Serve immediately.

Notes

To reduce spice, use only ½ tablespoon Cajun seasoning and omit chili flakes.

For added flavor depth, deglaze the pan with a splash of white wine after cooking the proteins.

Reserve pasta water—it’s the key to adjusting sauce consistency perfectly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: Cajun-American

Nutrition

Serving Size: 1 plate
Calories: 710
Sugar: 3g
Sodium: 980mg
Fat: 38g
Saturated Fat: 21g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 43g
Cholesterol: 165mg

Keywords: spicy Cajun Alfredo, Velveeta pasta, chicken linguine