VELVEETA CAJUN CHICKEN & CHEESY BOWTIE PASTA SKILLET
Ingredients:
12 oz bowtie pasta (farfalle)
1 lb boneless, skinless chicken breasts, cubed
2 tbsp olive oil
1 tbsp Cajun seasoning
Salt and black pepper, to taste
1 medium onion, diced
5 garlic cloves, minced
1½ cups heavy cream
1 cup Velveeta cheese, cubed
1 cup shredded cheddar cheese
½ cup Parmesan cheese, grated
1 tbsp butter
1 tsp smoked paprika
Fresh parsley, for garnish
Directions:
1. Cook bowtie pasta according to package instructions. Drain and set aside, reserving a bit of pasta water for the sauce.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with Cajun seasoning, salt, and pepper. Cook the chicken until browned and cooked through, about 7–8 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt butter and sauté diced onion for 2 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Pour in heavy cream and bring to a simmer. Add in Velveeta, cheddar cheese, and Parmesan, stirring until the cheese is melted and the sauce becomes creamy.
5. Add the cooked bowtie pasta to the skillet, tossing it in the creamy, cheesy sauce. If the sauce is too thick, add reserved pasta water to reach your desired consistency.
6. Return the cooked chicken to the skillet and stir everything together. Sprinkle in smoked paprika for an extra flavor kick.
7. Garnish with fresh parsley before serving.
Cooking Time: 30 minutes | Servings: 4 | Calories: 950 per serving