🍽️ Garlic Cajun Chicken Cheesy Rotini 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 rotini pasta 4 tbsp unsalted 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 black pepper, to taste Fresh parsley or chives, for garnish (optional)
Directions:
1. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, following the package instructions. Drain and set aside. 2. While the pasta cooks, combine chicken, olive oil, Cajun seasoning, garlic powder, and smoked paprika in a bowl. Toss until the chicken is well coated. 3. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, turning occasionally, until golden brown and fully cooked. Transfer to a plate and keep warm. 4. In the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook for about 1 minute, just until fragrant. 5. Sprinkle in the flour and whisk for 1–2 minutes to form a smooth roux. Slowly pour in the milk, whisking constantly, and simmer for 3–5 minutes until slightly thickened. 6. Lower the heat to low and stir in the Velveeta and cream cheese. Continue stirring until fully melted and the sauce is smooth and creamy. 7. Mix in the mozzarella and Parmesan cheese, letting the sauce thicken into a rich, cheesy blend. Season with salt and pepper to taste. 8. Add the cooked rotini and chicken into the skillet. Gently fold everything together so the pasta and chicken are fully coated in that velvety Cajun garlic cheese sauce. 9. Serve it hot and cheesy with a sprinkle of parsley or chives for a fresh finish.
