Garlic Parmesan Chicken Rotini in Creamy Mozzarella Alfredo Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz rotini pasta
2 tablespoons chopped fresh parsley (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, following package directions. Drain, drizzle with a little olive oil, and set aside.
2. In a medium bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken pieces and sear for 6–8 minutes until golden brown with crisp edges. Remove from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and melt the remaining tablespoon of butter. Add minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the pan. Add heavy cream and stir until combined, bringing to a gentle simmer.
6. Reduce the heat to low and stir in Velveeta cubes until melted and smooth. Gradually add mozzarella and Parmesan, stirring continuously until the sauce becomes creamy, thick, and glossy.
7. Sprinkle in Italian seasoning and adjust salt and pepper to taste.
8. Add the cooked rotini to the sauce, tossing gently so every spiral catches the creamy Alfredo mixture.
9. Return the seared chicken to the skillet, stirring lightly to coat.
10. Garnish with chopped parsley and an extra sprinkle of Parmesan before serving warm.
Cooking Time:30 minutes
Servings:4
Calories: 745 per serving