Ingredients
Scale
- 1 lb ground beef
- 12 oz linguine pasta
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1½ tsp Cajun seasoning
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- 1½ cups heavy cream
- ¾ cup low-sodium chicken broth
- 1 cup Velveeta cheese, cubed
- ¾ cup shredded mozzarella
- ½ cup grated Parmesan
- 2 oz cream cheese, softened
- ½ tsp Italian seasoning
- Chopped parsley or dried herbs, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and reserve ½ cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook while breaking it apart.
- Once browned, mix in 2 tbsp butter, Cajun seasoning, smoked paprika, salt, and black pepper. Cook until fully browned. Transfer to a bowl and keep warm.
- In a separate skillet, melt remaining 2 tbsp butter over medium heat. Add garlic and sauté for 30 sec until fragrant.
- Pour in heavy cream and chicken broth. Stir and simmer gently.
- Add cream cheese and whisk until smooth. Gradually add Velveeta, mozzarella, and Parmesan, stirring until thick and creamy.
- Season with Italian seasoning, salt, and pepper. Simmer 2–3 minutes until slightly thickened.
- Add cooked linguine to the skillet and toss to coat. Add reserved pasta water if needed.
- Spoon Cajun beef over pasta or mix in. Garnish with parsley or dried herbs and serve immediately.
Notes
- Use freshly grated cheese for a smoother sauce.
- Adjust Cajun seasoning for your preferred spice level.
- Serve with garlic bread or a green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 825
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 52 g
- Saturated Fat: 28 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg