Velveeta Garlic Cajun Chicken Bowtie Pasta Alfredo
Ingredients:
1 pound bowtie pasta
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons butter
4 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups heavy cream
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup chicken broth
Directions:
Cook the bowtie pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Season with Cajun seasoning, salt, and pepper. Remove the chicken from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Reduce heat to low and add the Velveeta cheese, cream cheese, Parmesan cheese, and mozzarella cheese. Stir until the cheeses are melted and the sauce is smooth and creamy. If the sauce is too thick, add chicken broth until desired consistency is reached. Add the cooked pasta and chicken to the sauce and toss to coat. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 750