Creamy Velveeta Garlic Chicken with Bowtie Four-Cheese Pasta
Ingredients:
2 large chicken breasts, boneless and skinless
2 tablespoons olive oil
2 tablespoons garlic butter
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
Salt and black pepper to taste
For the Pasta:
1 pound bowtie pasta
4 tablespoons butter
4 cloves garlic, minced
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup milk
1 teaspoon Italian seasoning
Salt and black pepper to taste
Directions:
1. Prepare the Chicken: Cut the chicken breasts into 1-inch pieces. In a large skillet, heat olive oil and garlic butter over medium-high heat. Add the chicken and season with Cajun seasoning, paprika, salt, and pepper. Cook until golden brown and cooked through, about 6-8 minutes. Set aside.
2. Cook the Pasta: Cook the bowtie pasta according to package directions until al dente. Drain well.
3. Make the Cheese Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Reduce heat to low.
4. Add Cheeses and Cream: Add the cubed Velveeta cheese and softened cream cheese to the skillet. Stir until melted and smooth. Pour in the heavy cream and milk, stirring continuously until the sauce is creamy.
5. Combine: Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and the sauce is smooth and glossy. Season with Italian seasoning, salt, and pepper to taste.
6. Toss Pasta and Chicken: Add the cooked pasta to the cheese sauce, tossing to coat every piece evenly. Add the cooked chicken to the pasta, ensuring it is well combined with the cheesy pasta.
7. Serve: Serve immediately, making sure each portion has plenty of creamy sauce and melted cheese.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750