Creamy Parmesan Cajun Chicken with Bowtie Velveeta Alfredo
Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
2 tbsp garlic butter
2 tbsp Cajun seasoning
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
For the Pasta:
1 lb bowtie pasta
4 tbsp butter
4 cloves garlic, minced
3 cups heavy cream
8 oz Velveeta cheese, cubed
1 cup grated Parmesan cheese
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
Directions:
1. Prepare the Chicken: In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, paprika, garlic powder, salt, and pepper.
2. Sear the Chicken: Heat garlic butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5-7 minutes, until golden brown and cooked through. Remove from the skillet and set aside.
3. Cook the Pasta: Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
4. Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
5. Add the Cream and Cheeses: Pour in the heavy cream and bring to a simmer. Add the cubed Velveeta cheese, grated Parmesan cheese, and softened cream cheese. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy.
6. Combine: Season the Alfredo sauce with salt, pepper, and red pepper flakes (if using). Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
7. Top and Serve: Return the seared chicken to the skillet and nestle it into the pasta. Sprinkle the shredded mozzarella cheese over the top. Let it melt slightly, then serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 850