Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 12 oz twisted pasta (rotini or fusilli)
- 1 cup Velveeta, cubed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup whole milk
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the twisted pasta in salted boiling water until al dente; drain and set aside.
- Season chicken pieces with Cajun seasoning and garlic powder.
- In a skillet, heat butter and olive oil over medium-high heat. Sear the chicken until golden brown on both sides; transfer to a plate.
- In the same skillet, sauté minced garlic briefly before adding heavy cream and milk. Simmer gently.
- Stir in Velveeta until melted; then add mozzarella and Parmesan cheese until smooth.
- Toss cooked pasta with the sauce and season with salt and pepper to taste.
- Serve hot with seared chicken on top or alongside.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg