Bowtie Cajun Chicken Pasta in Velveeta Garlic Alfredo
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons Cajun seasoning
4 cloves garlic, minced
1/2 cup butter
1/4 cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 pound bowtie pasta
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
Directions:
1. Cook the pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and Cajun seasoning. Cook until chicken is golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for 1 minute to create a roux.
4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
5. Reduce heat to low and add Velveeta cheese and cream cheese. Stir until cheeses are melted and sauce is smooth and creamy.
6. Stir in Parmesan cheese, garlic powder, black pepper, and paprika.
7. Add cooked pasta and chicken to the sauce. Toss to coat evenly.
8. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 750 calories per serving