Velveeta Garlic Butter Chicken with Rigatoni Alfredo
Ingredients:
1 pound rigatoni pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces Velveeta cheese, cubed
8 ounces cream cheese, softened
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup milk
Directions:
Cook the rigatoni according to package directions until al dente. Drain and set aside. While the pasta is cooking, melt 2 tablespoons of butter with the olive oil in a large skillet over medium-high heat. Add the chicken pieces, garlic powder, onion powder, Cajun seasoning, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant. Reduce heat to low. Add the Velveeta cheese, cream cheese, heavy cream, chicken broth, and Parmesan cheese to the skillet. Stir constantly until the cheeses are melted and the sauce is smooth and creamy. Add the milk to thin the sauce to your desired consistency. Add the cooked rigatoni to the cheese sauce and toss to coat. Add the cooked chicken to the pasta and sauce. Stir to combine. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 750