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Cajun Beef Linguine in creamy Velveeta Parmesan garlic sauce served in a bowl.

Cajun Beef Linguine

A delicious blend of spicy Cajun beef with a rich, cheesy Velveeta and Parmesan garlic sauce over linguine. Quick and perfect for families.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Garnish
  • 12 oz linguine pasta Cooked until al dente
  • Fresh parsley Fresh parsley (for garnish) Chopped, for serving
  • Extra Parmesan Extra Parmesan (for garnish) Sprinkle on top before serving
  • A pinch A pinch of Cajun seasoning (for garnish) For added flavor
Main Ingredients
  • 1 1/2 lbs ground beef You can substitute with ground turkey or shredded chicken
  • 1 tbsp Cajun seasoning Adjust to taste
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt & black pepper to taste Salt & black pepper, to taste
  • 1 tbsp butter For sautéing garlic
Sauce Ingredients
  • 3/4 cup chicken broth Can substitute with vegetable broth for vegetarian version
  • 1 cup heavy cream Can use half-and-half for a lighter version
  • 6 oz Velveeta cheese Cubed for easy melting
  • 3/4 cup grated Parmesan Additional cheese for flavor
  • 1/2 cup shredded mozzarella Optional, adds extra gooeyness
  • 1/2 cup reserved pasta water As needed to adjust sauce consistency

Method
 

Preparation
  1. Boil linguine in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  2. In a large skillet, cook ground beef over medium-high heat until browned. Season with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Drain excess grease if needed and set beef aside.
Sauce Preparation
  1. In the same skillet, melt butter and sauté minced garlic until fragrant (~30 seconds).
  2. Add chicken broth and heavy cream, stirring to combine.
  3. Stir in Velveeta cubes until fully melted and smooth, then mix in Parmesan and mozzarella to create a creamy sauce.
  4. Add reserved pasta water if the sauce needs to be thinned.
Combine
  1. Add cooked linguine to the sauce, tossing until fully coated.
  2. Fold in the Cajun beef until evenly distributed.
Serving
  1. Plate linguine with beef and sauce. Sprinkle with parsley, extra Parmesan, and a light dusting of Cajun seasoning.

Notes

Serve hot on warm plates. Garnish with chopped parsley and a little extra Parmesan. Offer lemon wedges or a simple green salad on the side to cut the richness.