Garlic Butter Chicken Rotini in Cheesy Three-Cheese Parmesan Sauce
Ingredients:
2 large boneless, skinless chicken breasts (about 1½ lbs total), cut into thick strips
1½ teaspoons Cajun seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
5 cloves garlic, minced
12 ounces rotini pasta
1 cup low-sodium chicken broth
1½ cups heavy cream (36% milk fat)
4 ounces Velveeta cheese, cut into cubes
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
1 tablespoon chopped fresh parsley, plus more for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to package directions. Drain, drizzle lightly with olive oil, and set aside.
2. Pat the chicken pieces dry with paper towels. Season with Cajun seasoning, salt, pepper, and smoked paprika, tossing to coat evenly.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5 to 6 minutes per side, until golden brown with lightly crisped edges. Remove and set aside on a plate.
4. In the same skillet, melt another tablespoon of butter if needed, then add minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly.
5. Pour in the chicken broth, stirring to deglaze the pan and scrape up any browned bits. Let it simmer for 1 to 2 minutes.
6. Reduce the heat to medium and pour in the heavy cream. Add Velveeta cubes and whisk gently until melted and smooth.
7. Gradually add mozzarella and Parmesan, stirring until the sauce thickens and turns glossy, coating the back of a spoon.
8. Stir in garlic powder and chopped parsley. Taste and adjust seasoning if needed.
9. Add the cooked rotini and toss until each twist is fully coated in the thick, creamy three-cheese sauce. Let it sit for 1 to 2 minutes over low heat to help the sauce cling perfectly.
10. Arrange the dish for serving: spoon the creamy rotini on one side of the plate and place the seared garlic butter chicken on the other. Drizzle a little of the sauce over the chicken and garnish with parsley and extra Parmesan.
Cooking Time: 30 minutes | Servings: 4 | Calories: 715 per serving