Cajun Alfredo Chicken Twisted Pasta with Velveeta Mozzarella Cream
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons Cajun seasoning
1 tablespoon olive oil
4 cloves garlic, minced
1 pound pasta, such as rotini or fusilli
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
Directions:
1. Season the chicken: In a bowl, toss the chicken pieces with Cajun seasoning until evenly coated.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. Cook the pasta: While the chicken is cooking, cook the pasta according to package directions until al dente. Drain the pasta 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 about 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
5. Whisk in the milk gradually, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly, until it starts to thicken.
6. Reduce the heat to low. Add the Velveeta cheese, cream cheese, mozzarella cheese, and Parmesan cheese. Stir until all the cheeses are melted and the sauce is smooth and creamy.
7. Season the sauce: Stir in the garlic powder, black pepper, and paprika. Taste and adjust seasonings as needed.
8. Combine: Add the cooked pasta and cooked chicken to the skillet with the Alfredo sauce. Toss everything together until the pasta and chicken are well coated in the sauce.
9. Serve immediately: Serve hot, garnished with additional Parmesan cheese or a sprinkle of Cajun seasoning, if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: 650