CAJUN VELVEETA ROTEL CHICKEN ROTINI
Ingredients:
2 boneless, skinless chicken breasts, diced
10 oz rotini pasta
1 tablespoon olive oil
1 tablespoon butter
1 ½ teaspoons Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
3/4 cup chicken broth
1/2 cup heavy cream
8 oz Velveeta cheese, cubed
1/2 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish, optional)
Directions:
Cook the rotini: In a large pot, boil salted water and cook rotini until just al dente. Drain and set aside.
Cook the Cajun chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add diced chicken, then season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Sauté until fully cooked and slightly charred, about 6–8 minutes. Remove chicken and set aside.
Make the sauce: In the same skillet, pour in the Rotel (with juices), chicken broth, and heavy cream. Stir and bring to a light simmer.
Melt in the cheese: Add Velveeta cubes and stir until melted and smooth. Mix in shredded cheddar cheese until the sauce is ultra creamy.
Combine and finish: Add cooked pasta and Cajun chicken into the cheesy Rotel sauce. Toss to coat everything evenly and heat for 1–2 more minutes.
Top with freshly chopped parsley and serve hot — creamy, spicy, and loaded with flavor!
Cooking Time: 30 minutes | Servings: 4