🍽️Garlic Cajun Chicken Cheesy Rigatoni in Velveeta Cream Sauce
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes 2 tbsp olive oil 2 tbsp Cajun seasoning 1 tsp garlic powder ½ tsp smoked paprika 12 oz rigatoni pasta 4 tbsp butter 4 cloves garlic, minced ¼ cup all-purpose flour 3 cups whole milk 8 oz Velveeta cheese, cubed 4 oz cream cheese, softened 1 cup shredded mozzarella cheese ¼ cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley or chives, for garnish (optional)
Directions:
1. Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, following package directions. Drain and set aside. 2. While the pasta cooks, toss the chicken pieces in a bowl with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Make sure every piece is well-coated. 3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes until golden brown and cooked through. Remove and set aside. 4. In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, stirring often so it doesn’t burn. 5. Whisk in the flour and stir for 1–2 minutes to form a smooth roux. Slowly pour in the milk, whisking constantly until it thickens slightly about 3 to 5 minutes. 6. Lower the heat and stir in the Velveeta and cream cheese. Let them melt down into a creamy, smooth base. 7. Add in the mozzarella and Parmesan cheese, stirring until everything blends into a rich, cheesy sauce. Taste and season with salt and pepper as needed. 8. Return the cooked chicken and rigatoni to the skillet. Toss everything together until every bite is coated in that creamy garlic Cajun cheese sauce. 9. Serve hot and melty. Top with fresh parsley or chopped chives if you’d like a pop of color.
