Prepare the Chicken:
In a bowl, combine the cubed chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Mix until the chicken is evenly coated with the seasoning mixture. This adds a spicy, flavorful base to the dish.
Cook the Chicken:
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and fully cooked. Once done, remove the chicken from the skillet and set it aside.
Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.
Make the Sauce:
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
Thicken the Sauce:
Add the flour to the skillet and whisk it into the butter and garlic. Cook for 1-2 minutes to form a roux, which will help thicken the sauce. Gradually add the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes, or until it begins to thicken.
Add the Cheeses:
Lower the heat and add the cubed Velveeta and softened cream cheese to the skillet. Stir until the cheeses melt completely, creating a smooth, creamy sauce. Then add the shredded mozzarella and grated Parmesan cheese, continuing to stir until fully incorporated and the sauce is rich and creamy.
Combine Chicken, Pasta, and Sauce:
Return the cooked chicken to the skillet and stir to coat the chicken with the sauce. Add the cooked linguine pasta and toss everything together to combine. Season with salt and pepper to taste, and adjust the seasoning if necessary.
Serve:
Serve the creamy Velveeta chicken linguine immediately, garnishing with extra grated Parmesan or freshly chopped herbs if desired. This dish is rich, flavorful, and absolutely comforting!
