Garlic Parmesan Chicken with Bowtie Pasta and Velveeta Cheese Sauce
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
4 tbsp butter, divided
2 cloves garlic, minced
1 tsp Cajun seasoning
1/2 tsp paprika
Salt and pepper to taste
1 lb bowtie pasta
4 cups water
1 (12 oz) can evaporated milk
1 (16 oz) Velveeta cheese, cubed
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup milk
2 tbsp butter
1 tsp garlic powder
Directions:
1. In a large pan, melt 2 tbsp butter over medium-high heat. Add the cubed chicken, Cajun seasoning, paprika, salt, and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from pan and set aside.
2. In the same pan, melt the remaining 2 tbsp butter. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the 4 cups of water to the pan and bring to a boil. Stir in the bowtie pasta and cook according to package directions, or until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
4. Return the pasta to the pan. Reduce heat to low. Add the evaporated milk, cubed Velveeta cheese, heavy cream, grated Parmesan cheese, and milk. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
5. In a separate small saucepan, melt 2 tbsp butter. Add the garlic powder and stir until fragrant, about 30 seconds. Drizzle the garlic butter over the pasta.
6. Gently fold the cooked chicken into the cheesy pasta. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 750