Chicken Rigatoni in Velveeta Alfredo with Garlic Parmesan Cream Sauce
Ingredients:
1 pound rigatoni pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
4 tablespoons butter
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Directions:
1.Cook rigatoni according to package directions until al dente. Drain and set aside.
2.In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, Cajun seasoning, garlic powder, and paprika. Cook until chicken is golden brown and cooked through, about 6-8 minutes. Set aside.
3.In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
4.Whisk in flour and cook for 1 minute to create a roux.
5.Gradually whisk in milk, stirring constantly to prevent lumps. Bring to a simmer.
6.Add Velveeta cheese and stir until melted and smooth.
7.Stir in heavy cream and Parmesan cheese until well combined. Season with salt and pepper to taste.
8.Add cooked rigatoni and chicken to the sauce. Toss to coat evenly.
9.Serve immediately, garnished with extra Parmesan cheese if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving