Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce

 

A bold, creamy pasta packed with Cajun spice, tender beef, and a silky Velveeta-Parmesan garlic sauce

This dish is the perfect fusion of Southern comfort and Italian-style pasta.
The Cajun-seasoned beef adds heat and smokiness, while the Velveeta-Parmesan garlic cream sauce melts into a velvety, ultra-rich coating over every strand of linguine.
It’s hearty, satisfying, and ideal for weeknight dinners or special occasions.

Ingredients

For the Beef

• 1 lb ground beef (or thinly sliced beef strips)
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt & black pepper, to taste
• 1 small onion, finely diced
• 3 cloves garlic, minced

For the Pasta

• 12 oz linguine
• Salt for boiling water

For the Creamy Velveeta Parmesan Garlic Sauce

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1½ cups heavy cream
• 1 cup chicken broth
• 8 oz Velveeta cheese, cubed
• ¾ cup freshly grated Parmesan cheese
• ½ teaspoon Cajun seasoning (adjust to heat level)
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Directions — Full, Detailed, Step-by-Step

1 Cook the Linguine

1. Bring a large pot of salted water to a rolling boil.
2. Add the linguine and cook until al dente (usually 9–11 minutes).
3. Reserve 1 cup pasta water, then drain and set aside.

2 Brown the Cajun Beef

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add the ground beef (or sliced beef).
3. Season with:
   • Cajun seasoning
   • Paprika
   • Garlic powder
   • Onion powder
   • Salt & pepper
4. Add the diced onion and cook until softened.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Cook until beef is fully browned and no longer pink.
7. Remove beef from the skillet and set aside.

3 Make the Creamy Velveeta Parmesan Garlic Sauce

Use the same skillet for maximum flavor.

1. Add 2 tbsp butter and 1 tbsp olive oil over medium heat.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Pour in:
   • Heavy cream
   • Chicken broth
4. Stir and bring to a gentle simmer (NOT boiling).
5. Add the cubed Velveeta cheese and stir until fully melted and smooth.
6. Add the Parmesan cheese and stir until the sauce thickens.
7. Season with:
   • Cajun seasoning
   • Black pepper
   • Red pepper flakes (optional)
8. Simmer for 3–5 minutes until silky and creamy.

If sauce becomes too thick:
→ Add a splash of pasta water or broth.

If sauce seems thin:
→ Let it simmer another minute.

4 Combine Pasta, Beef & Sauce

1. Add the cooked Cajun beef back into the skillet.
2. Add the drained linguine.
3. Toss everything together with tongs until the pasta is fully coated in the creamy sauce.
4. Cook for 1–2 minutes to let the flavors blend.

5 Serve

Plate the pasta and top with:

• Extra Parmesan
• Fresh parsley
• More Cajun seasoning or red pepper flakes (for heat)

The final texture should be creamy, glossy, cheesy, and richly spiced.

Serving Ideas

Pairs amazingly with:

• Garlic bread
• Roasted broccoli
• Cajun corn on the cob
• A crisp Caesar salad
• Grilled asparagus

Chef Tips

• For extra richness, add a spoon of cream cheese.
• Use Andouille sausage instead of beef for a Cajun twist.
• Add bell peppers for color and flavor.
• Make it spicy: use spicy Cajun seasoning + jalapeños.
• Always grate your own Parmesan for a smoother sauce.

Time

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes