Preparation

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula as it cooks.

When the beef starts to brown, stir in 2 tablespoons of butter, Cajun seasoning, smoked paprika, salt, and black pepper. Sauté until the beef is fully browned and coated evenly with the buttery Cajun spice mixture. Remove from heat and set aside.

In a separate large pan or deep skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.

Whisk in the softened cream cheese until it melts completely and the sauce becomes smooth.

Gradually add the Velveeta cubes, shredded mozzarella, and grated Parmesan cheese. Stir constantly until the sauce thickens, becomes creamy, and all cheeses are fully melted.

Sprinkle in the Italian seasoning and adjust salt and pepper to taste. Let the sauce simmer for another 2 to 3 minutes to thicken further.

Add the cooked linguine to the sauce and toss gently until each strand is fully coated in the creamy Cajun Alfredo sauce.

Spoon the seasoned ground beef on top of the linguine or serve it alongside for a bold presentation.

Garnish with chopped fresh parsley or a pinch of dried herbs just before serving for a pop of color and freshness.