Chicken Rigatoni with Cajun Velveeta Garlic Cheese Sauce
Ingredients:
For the Chicken:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
For the Pasta:
1 lb rigatoni pasta
4 tbsp butter
1/4 cup all-purpose flour
3 cups milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp Italian seasoning
Salt and pepper to taste
Directions:
1. Prepare the Chicken: In a large bowl, toss the chicken pieces with olive oil, minced garlic, Cajun seasoning, paprika, salt, and pepper. Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Set aside.
2. Cook the Pasta: Cook the rigatoni pasta according to package directions until al dente. Drain well and set aside.
3. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk until there are no lumps. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
4. Add the Cheeses: Reduce heat to low. Add the cubed Velveeta cheese and softened cream cheese. Stir until melted and smooth. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and the sauce is creamy and cheesy.
5. Season the Sauce: Stir in the garlic powder and Italian seasoning. Season with salt and pepper to taste.
6. Combine: Add the cooked rigatoni pasta and cooked chicken to the cheese sauce. Toss to coat everything evenly.
7. Serve: Serve immediately, making sure each portion has plenty of chicken and cheesy pasta.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750