Creamy Garlic Cajun Chicken Rigatoni with Velveeta Sauce
Ingredients:
1 pound rigatoni pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1/2 cup unsalted butter
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups heavy cream
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup chicken broth
Directions:
Cook the rigatoni pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with Cajun seasoning, garlic powder, onion powder, Italian 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 butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and add the cubed Velveeta cheese and softened cream cheese. Stir until the cheeses are completely melted and the sauce is smooth. Add the grated Parmesan cheese and shredded mozzarella cheese to the sauce and stir until melted and well combined. Pour in the chicken broth to adjust the consistency of the sauce if needed. Add the cooked rigatoni pasta and cooked chicken to the cheese sauce. Toss to coat the pasta and chicken evenly with the sauce. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 850