Introduction

There is something undeniably comforting about a big bowl of pasta, but when you combine the bold, smoky heat of Louisiana spices with a velvety, four-cheese sauce, you get a meal that is truly unforgettable. This Cajun Chicken Pasta with Alfredo and Mixed Cheese is a staple in my kitchen because it bridges the gap between a classic Italian Alfredo and a soul-warming Southern dinner.

Most Alfredo recipes rely solely on Parmesan, but we are taking things a step further by incorporating a blend of Mozzarella, Cheddar, and creamy Velveeta. The result is a sauce so smooth and rich it clings perfectly to every ridge of the penne pasta. Whether you are looking for a weeknight upgrade or a weekend indulgence, this recipe delivers restaurant-quality flavor right from your own stovetop.

Why I Love This Recipe

What sets this recipe apart is the depth of flavor. We aren’t just boiling pasta and tossing it in jarred sauce. We are building layers: searing seasoned chicken to create “fond” (those tasty brown bits) in the pan, blooming fresh garlic in butter, and whisking together a blend of cheeses that offer different melting points and flavor profiles.

I also love how customizable it is. If you enjoy a bit of heat, you can double down on the red pepper flakes. If you prefer things a bit milder, the heavy cream and Velveeta act as a perfect cooling balance to the Cajun spices. It’s much like the comfort found in a bowl of this Cajun chicken sausage gumbo, which is another one of my favorite ways to bring Southern heat to the dinner table.

Ingredients

To Prepare the Cajun Chicken:

• 1.25 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning (choose your favorite brand)
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

For the Penne Pasta and 4-Cheese Sauce:

• 350 grams penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 113 grams (4 oz) Velveeta cheese, cubed
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 cup Mozzarella cheese, shredded
• 1/2 cup Sharp Cheddar cheese, shredded
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup reserved pasta water (as needed)

Optional Garnish:

• Fresh parsley, chopped
• Extra Parmesan cheese
• A light dusting of Cajun seasoning

Swaps and Notes

• The Pasta: While I recommend penne for its ability to hold the thick sauce, you could easily swap this for fettuccine or even rotini. If you prefer a more traditional Italian base, check out my classic spaghetti recipe.
• The Spice: Cajun seasoning varies in salt content. If your seasoning is very salty, reduce the extra salt added to the chicken.
• The Cheese: If you don’t have Velveeta, you can use a high-quality American cheese or simply increase the heavy cream and Cheddar, though you will lose some of that signature “ultra-melt” texture.

Step-by-Step Instructions

1. Boil the Pasta

Start by bringing a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Crucial Tip: Before you drain the pasta, scoop out about half a cup of the starchy pasta water. This “liquid gold” is the secret to getting your sauce to the perfect consistency later. Drain the rest and set the pasta aside.

2. Sear the Cajun Chicken

While the pasta is cooking, pat your chicken pieces dry with paper towels. Toss them in a bowl with the Cajun seasoning, smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through (about 4-5 minutes). Remove the chicken from the pan and set it aside on a plate.

3. Build the Garlic Alfredo Base

In the same skillet (don’t wash it!), melt the butter. Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s where the flavor lives!

4. The Four-Cheese Melt

Turn the heat down to medium-low. Add the Velveeta cubes first, stirring until melted. Once smooth, whisk in the Parmesan, Mozzarella, and Cheddar. Continue stirring until the sauce is thick, creamy, and bubbly. If it looks too thick, stir in a splash of that reserved pasta water. Add the red pepper flakes now if you want that extra kick.

5. Combine and Serve

Toss the cooked penne into the cheese sauce, ensuring every tube is coated. Fold in the cooked Cajun chicken. Let it sit for one minute so the pasta absorbs some of the sauce.

Tips for Success

• Don’t Overcook the Garlic: Garlic burns quickly and becomes bitter. Only sauté it until you can smell it, then immediately add your liquids.
• Freshly Grated Cheese: For the best melt, grate your Parmesan and Cheddar from a block. Pre-shredded cheeses are coated in potato starch to prevent clumping, which can make your Alfredo sauce grainy.
• The Velveeta Secret: Velveeta is the “emulsifier” here. It helps the other cheeses stay smooth and prevents the sauce from breaking or becoming oily.

Serving Suggestions and Pairings

This pasta is incredibly filling, so I like to serve it with a light side. A crisp green salad with a lemon vinaigrette works wonders to cut through the richness of the cheese.

For a true feast, you can serve this alongside other crowd-pleasers. If you are hosting a game day, this pasta pairs excellently with this beer cheese dip or even these sheet pan quesadillas for a variety of cheesy appetizers.

Nutritional Information (Per Serving)

• Calories: 640 kcal
• Fat: 38g
• Carbohydrates: 42g
• Protein: 34g
• Sodium: 980mg

Storage and Leftover Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Alfredo sauce tends to thicken and “tighten” in the fridge. When reheating, add a tablespoon of milk or water to the bowl before microwaving or heating on the stovetop. This will bring the creamy texture back to life.
• Freezing: I do not recommend freezing this dish, as the cream and Velveeta sauce may separate and become grainy upon thawing.

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More Recipes You Will Love

If you enjoyed this cheesy, comforting dinner, you should definitely try these other favorites from the ChefManiac kitchen:

• The Ultimate Dorito Casserole – For another cheesy weeknight win.
• Instant Pot Lasagna – When you need Italian comfort in half the time.

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Final Thoughts

This Cajun Chicken Alfredo is the definition of a “wow” meal that requires surprisingly little effort. The combination of spices and the four-cheese blend creates a profile that is much more complex than your standard pasta dish.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or share a photo of your creation on social media. Don’t forget to follow ChefManiac for more bold, easy-to-make recipes every week!