Creamy, spicy, crispy, and cozy—this Velveeta Chicken Linguine with Spicy Cajun Alfredo has it all. Imagine a bowl of tender pasta coated in a velvety, cheesy Alfredo sauce, jazzed up with a Cajun kick, served alongside golden, crispy chicken bites and a spoonful of garlicky creamed spinach. It’s the kind of meal that makes you pause, savor, and go back for seconds (and maybe thirds).

This recipe blends Southern comfort with Italian flair and a touch of heat, making it a standout dinner idea for weeknights or weekends. The crispy breaded chicken contrasts beautifully with the creamy pasta, and Velveeta lends a nostalgic richness that ties everything together. Whether you’re feeding family, friends, or just yourself, this dish is a flavorful experience worth sharing.

What Kind of Pasta Should I Use?

While the name says “linguine,” feel free to substitute with what you have on hand. Fusilli, as pictured, is perfect because the spiral grooves hold onto the creamy Cajun Alfredo sauce like a charm. Penne, rigatoni, or even elbow macaroni would also work well. The key is to pick a pasta shape with enough texture to grab that cheesy goodness in every bite.

Ingredients for the Velveeta Chicken Linguine with Spicy Cajun Alfredo

Velveeta Cheese – This gives the Alfredo sauce its ultra-creamy, melty texture and familiar comforting flavor.

Linguine or Fusilli Pasta – A sturdy pasta is ideal for carrying the bold and creamy sauce. Fusilli adds fun texture and sauce-grabbing power.

Chicken Breast or Thighs – Cut into bite-sized pieces and breaded for a crispy finish that contrasts perfectly with the creamy pasta.

Seasoned Breadcrumbs – Adds that golden crunch to the chicken bites.

Eggs and Flour – For breading the chicken, giving it that irresistible crispy coating.

Butter and Garlic – Forms the base of the Alfredo and sautéed spinach, adding rich and aromatic flavor.

Heavy Cream – Adds luxurious creaminess to the Alfredo sauce.

Cajun Seasoning – Brings the heat and a Southern flair to the Alfredo.

Parmesan Cheese – Adds a salty, umami depth to balance the Velveeta.

Spinach – Sautéed and swirled into garlicky cream for a delicious green element.

Salt & Pepper – Essential seasoning for balance.

How To Make the Velveeta Chicken Linguine with Spicy Cajun Alfredo

Step 1: Prep and Bread the Chicken

Cut your chicken into bite-sized chunks. Set up a breading station with three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with seasoned breadcrumbs. Dip each chicken piece first in the flour, then egg, then breadcrumbs. Place breaded pieces on a baking rack and let them rest while you prep the rest.

Step 2: Cook the Pasta

Boil your linguine or fusilli in salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water in case you want to loosen the sauce later.

Step 3: Fry or Bake the Chicken

Heat oil in a skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through (about 3–4 minutes per side). For a lighter option, bake at 425°F for 20–25 minutes, flipping halfway. Keep warm.

Step 4: Make the Cajun Alfredo Sauce

In a large skillet, melt butter and sauté minced garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes and Parmesan, stirring until melted and smooth. Sprinkle in Cajun seasoning to taste. Let the sauce thicken slightly.

Step 5: Sauté the Spinach

In a separate skillet, melt a bit of butter, add garlic, then toss in spinach. Cook until wilted. Add a splash of cream, salt, and pepper, and stir until it becomes creamy and luscious.

Step 6: Bring It All Together

Toss the cooked pasta into the Cajun Alfredo sauce, coating it evenly. Plate the pasta, then spoon the creamy spinach to the side. Top with the crispy chicken bites and finish with an extra pinch of Cajun seasoning or cracked black pepper.

How to Serve and Store Velveeta Chicken Linguine with Spicy Cajun Alfredo

This dish shines brightest when served fresh out of the skillet, with the chicken still crisp and the Alfredo sauce warm and creamy. For a dinner party, plate the components separately so guests can build their perfect bite. At home, serve it in a deep bowl for that ultimate comfort-food feel.

To store, transfer leftovers to airtight containers. Keep pasta and chicken separate to preserve the chicken’s crispiness. Refrigerate for up to 3 days. Reheat the pasta in a skillet with a splash of milk or cream to loosen the sauce. Reheat chicken in the oven or air fryer to regain its crunch.

Frequently Asked Questions

How spicy is the Cajun Alfredo?

It has a gentle heat that can be easily adjusted. Add more Cajun seasoning if you like things fiery, or use less for a milder flavor.

Can I make this recipe ahead of time?

Yes, you can prep the components in advance. Cook the pasta and sauce, store them separately, and bread the chicken ahead so you only need to fry or bake it when ready to eat.

What can I substitute for Velveeta?

If you prefer not to use Velveeta, go for cream cheese or a blend of cheddar and mozzarella for a similar melt and creaminess.

Is this recipe kid-friendly?

Definitely! Kids love the cheesy pasta and crispy chicken bites. Just go easy on the Cajun seasoning if they’re sensitive to spice.

Can I make it gluten-free?

Yes! Use gluten-free pasta and breadcrumbs, and ensure your Cajun seasoning blend is certified gluten-free.

Does the spinach have to be creamed?

Not at all. You can serve it simply sautéed with garlic or swap it out for steamed broccoli or roasted asparagus.

Want More Pasta Recipes with a Bold Twist?

If you love this Velveeta Chicken Linguine with Spicy Cajun Alfredo, you’ll want to check out these other comforting pasta dishes from Life with Jam:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a rich, veggie-packed favorite.
Red Pepper Rigatoni if you crave bold creaminess with a pop of peppery sweetness.
Cheesesteak Tortellini in Rich Provolone Sauce for a Philly-inspired twist.
Creamy Alfredo Lasagna Soup that turns your favorite pasta bake into a cozy bowl of soup.
One-Pot Creamy Beef and Garlic Butter Pasta for a no-fuss weeknight winner.

📌 Save this recipe to your Pinterest dinner board so you can find it again when that creamy-Cajun craving hits!

And if you give it a go, I’d love to hear how yours turned out. Did you spice it up more? Use a different pasta? Maybe add shrimp?

Let’s share tips in the comments—your twist might inspire someone else!

For more cheesy, creamy, or comfort-loaded dishes, follow me on Pinterest at Life with Jam.

Velveeta Chicken Linguine with Spicy Cajun Alfredo

Author: Jam Scott
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

A rich and creamy pasta dish with Cajun-spiced Alfredo sauce, golden crispy chicken bites, and garlicky creamed spinach. It’s the kind of comfort meal that hits every note—spicy, cheesy, and crispy in one satisfying bowl.

Instructions

1. Bread the Chicken: Season the flour with salt and pepper. Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each chicken piece in flour, dip in egg, then coat with breadcrumbs. Set aside on a baking rack.

2. Cook the Pasta: Boil pasta in salted water until al dente. Drain and reserve 1/2 cup of pasta water.

3. Cook the Chicken: Fry the chicken in hot oil over medium-high heat for 3–4 minutes per side until golden and cooked through. Or, bake at 425°F for 20–25 minutes, flipping halfway through.

4. Make the Alfredo Sauce: In a large skillet, melt butter and sauté garlic. Add heavy cream and simmer. Stir in Velveeta and Parmesan until melted. Add Cajun seasoning, salt, and pepper. Let thicken slightly.

5. Cream the Spinach: In a separate pan, melt butter, add garlic, then toss in spinach. Cook until wilted. Stir in cream, salt, and pepper until smooth and creamy.

6. Combine and Serve: Toss pasta into the Alfredo sauce. Plate pasta with a side of creamed spinach and top with crispy chicken. Garnish with extra Cajun seasoning or black pepper.