Cajun Garlic Chicken with Velveeta Bowtie Alfredo
Ingredients:
1 lb bowtie pasta (farfalle)
2 large boneless, skinless chicken breasts (about 1 ½ lbs total)
2 tbsp olive oil
2 tbsp unsalted butter
1 ½ tbsp Cajun seasoning (plus more to taste)
4 cloves garlic, minced
2 cups heavy cream
8 oz Velveeta cheese, cubed
1 cup grated Parmesan
1 cup shredded mozzarella
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (to taste)
2 tbsp fresh parsley, chopped (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, then drain. Toss lightly with olive oil to keep from sticking and set aside.
2. Slice chicken breasts lengthwise to make thinner cutlets. Pat dry and season generously on both sides with Cajun seasoning.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove to a plate, rest 5 minutes, then cut into thick strips.
4. Lower the heat to medium. Add garlic to the skillet and sauté 1 minute until fragrant.
5. Pour in the heavy cream and stir, scraping up any browned bits. Add Velveeta, Parmesan, and mozzarella, stirring often until melted into a creamy sauce.
6. Season with smoked paprika, black pepper, and salt. Taste and add extra Cajun seasoning if you want more spice.
7. Add the bowtie pasta to the sauce and toss until every piece is coated.
8. To serve, plate the pasta on one side and arrange sliced chicken on the other. Spoon extra sauce over top and sprinkle with fresh parsley.
Cooking Time:35 minutes
Servings:4
Calories: 750 per serving