Garlic Butter Chicken Rigatoni in Cajun Velveeta Cream Cheese Sauce
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons butter, divided
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pound rigatoni pasta
4 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Italian seasoning blend for garnish
Directions:
1. In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat.
2. Add the chicken pieces to the skillet and season with Cajun seasoning, paprika, and black pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
3. Cook rigatoni according to package directions. Drain and set aside.
4. In the same skillet, melt the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
5. Reduce heat to low. Add the Velveeta cheese, cream cheese, heavy cream, and chicken broth to the skillet. Stir constantly until the cheeses are melted and the sauce is smooth and creamy.
6. Add the cooked rigatoni to the skillet and toss to coat with the cheese sauce.
7. Stir in the cooked chicken.
8. Sprinkle the mozzarella and Parmesan cheese over the pasta. Cover the skillet and let it cook until the cheeses are melted and bubbly, about 2-3 minutes.
9. Garnish with Italian seasoning blend before serving.
Cooking Time: 25 minutes | Servings: 6 | Calories: 680