Description
This Cajun Beef Linguine in Creamy Velveeta Parmesan Garlic Sauce is the ultimate comfort food dinner, blending tender ground beef, Cajun spices, and a creamy garlic-Parmesan cheese sauce with linguine. Perfect for busy weeknights or weekend indulgence, this one-skillet recipe delivers bold flavor and irresistible creamy texture.
Ingredients
12 oz linguine pasta
1 lb ground beef
1 cup Velveeta cheese, cubed
1/2 cup freshly grated Parmesan cheese
1 cup heavy cream
3 cloves garlic, minced
1 red bell pepper, diced
1 small onion, diced
1 1/2 tbsp Cajun seasoning
2 tbsp butter
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cracked black pepper
2 tbsp fresh parsley, chopped
1/4 cup reserved pasta water (optional)
Instructions
1. Boil a large pot of salted water. Cook linguine until al dente. Reserve 1/4 cup pasta water. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat. Add diced onion and red bell pepper. Sauté for 3-4 minutes.
3. Stir in garlic and cook for another minute until fragrant.
4. Add ground beef and season with Cajun seasoning, salt, and pepper. Cook until browned and fully cooked, breaking into crumbles.
5. Reduce heat to low. Add heavy cream, Velveeta cubes, and stir until melted and smooth.
6. Stir in Parmesan cheese and let the sauce slightly thicken.
7. Toss in cooked linguine and gently mix. Add a splash of reserved pasta water if needed for creaminess.
8. Garnish with chopped parsley and extra Parmesan. Serve immediately and enjoy!
Notes
Don’t overcook the pasta — al dente holds the sauce better.
Velveeta melts quickly, so stir constantly to avoid clumps.
Add a pinch of cayenne if you want an extra Cajun kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun-American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4g
- Sodium: 880mg
- Fat: 42g
- Saturated Fat: 21g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg