Ingredients
Scale
- 1 lb Rotini pasta
- 1.5 lbs Boneless skinless chicken breasts, cubed
- 1 lb Velveeta Original Cheese, cubed
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 4 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 2 tbsp Cajun seasoning (divided)
- 1 tsp Onion powder
- 1/2 tsp Black pepper
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Reserve about half a cup of the pasta water, then drain the noodles and set them aside.
- While the pasta cooks, season your cubed chicken with one tablespoon of Cajun seasoning and the onion powder. Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken and cook for about 6 to 8 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, turn the heat down to medium. Melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the remaining tablespoon of Cajun seasoning. Once the butter is bubbling and infused with flavor, pour about half of it into a small bowl to save for drizzling at the end.
- In the skillet with the remaining garlic butter, pour in the heavy cream and black pepper. Bring to a light simmer. Gradually add the cubed Velveeta cheese, stirring constantly until the cheese melts into a smooth, thick sauce. Stir in the Parmesan cheese until fully incorporated. If the sauce is too thick, add a splash of the reserved pasta water.
- Add the cooked rotini and the seared chicken back into the skillet with the cheese sauce. Toss everything together until every spiral of pasta is coated. Pour the reserved Cajun garlic butter over the top and garnish with fresh parsley. Serve immediately while hot and gooey.
- Cook Time: 40 minutes