Start by boiling a large pot of salted water. Once boiling, add your linguine and cook according to package instructions until al dente. Reserve about a cup of pasta water for later.

In a large skillet over medium-high heat, add 2 tablespoons of oil. Once hot, add the diced chicken, season with salt and cook for about 5-7 minutes until golden and cooked through. Remove from the skillet and set aside.

In the same skillet, reduce heat to medium and add the butter. Once melted, pour in the heavy cream, stirring until the mixture simmers, then add the Velveeta cheese cubes and Cajun seasoning.

Stir until the cheese has melted and the sauce is smooth (about 3-5 minutes).

Return the cooked chicken to the skillet, add the drained linguine, and toss everything together until the pasta is well coated with the sauce. Adjust the consistency with reserved pasta water if necessary.

Plate the Velveeta Chicken Linguine and garnish with fresh parsley or extra Cajun seasoning. Enjoy!