Cheesy Garlic Parmesan Chicken Rigatoni in Creamy Velveeta Sauce
Ingredients:
2 large chicken breasts, butterflied and halved
1 tablespoon Cajun seasoning
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
5 cloves garlic, minced
1 tablespoon chopped parsley (plus more for garnish)
½ cup chicken broth
1 cup heavy cream
8 oz Velveeta cheese, cubed
½ cup freshly grated Parmesan cheese
12 oz rigatoni pasta
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
1 tablespoon fresh lemon juice
Directions:
1. Cook the rigatoni pasta in salted boiling water until al dente. Drain, set aside, and drizzle lightly with olive oil to prevent sticking.
2. Season the chicken pieces with Cajun seasoning, salt, and black pepper on both sides.
3. In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden-brown and cooked through. Remove and let rest for 5 minutes before slicing into strips.
4. In the same skillet, melt butter and sauté minced garlic until fragrant, about 30 seconds. Add parsley and stir to combine.
5. Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan. Let simmer for 1 minute.
6. Add heavy cream and bring to a gentle simmer. Stir in Velveeta cubes until fully melted and smooth.
7. Sprinkle in Parmesan cheese, garlic powder, onion powder, and paprika. Stir until the sauce thickens and turns glossy.
8. Add the cooked rigatoni and toss until every piece is coated in the creamy, cheesy sauce.
9. Slice the chicken and drizzle a bit of garlic butter from the pan over the top for extra shine and flavor.
10. Arrange the dish as shown: one side with glossy, creamy rigatoni and the other with the sliced chicken, sprinkled with parsley for garnish.
Cooking Time:30 minutes | Servings:4 | Calories: 680 per serving