Garlic Butter Cajun Chicken with Rigatoni in Velveeta Cream Sauce
Ingredients:
1 lb rigatoni pasta
2 large chicken breasts (about 1½ lbs)
2 tbsp olive oil
2 tbsp butter
1½ tbsp Cajun seasoning (plus more if needed)
4 cloves garlic, minced
2 cups heavy cream
8 oz Velveeta, cubed
1 cup shredded mozzarella
½ cup grated Parmesan
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (to taste)
2 tbsp parsley, chopped
Directions:
1. Fill a large pot with salted water and bring to a boil. Cook rigatoni until just al dente, then drain and toss with a drizzle of olive oil. Set aside.
2. Slice chicken breasts in half lengthwise to make thinner cutlets. Pat dry and coat evenly with Cajun seasoning.
3. Heat olive oil and butter in a skillet over medium-high. Place chicken in the pan and sear until golden brown, about 5–6 minutes per side. Transfer to a plate, rest for 5 minutes, then cut into strips.
4. Reduce heat to medium. Add garlic to the skillet and sauté for 30–60 seconds until aromatic.
5. Pour in heavy cream and bring to a gentle simmer. Add Velveeta cubes, mozzarella, and Parmesan. Stir until all cheeses melt and the sauce becomes smooth.
6. Season with smoked paprika, black pepper, and salt. Taste and add extra Cajun seasoning if desired.
7. Add the rigatoni to the skillet and stir gently until the pasta is coated in the creamy Velveeta Alfredo sauce.
8. To serve, arrange pasta on plates and top with sliced chicken. Spoon extra sauce over and finish with parsley.
Cooking Time: 35 mins
Servings: 4
Calories: 765 per serving