Velveeta Alfredo Chicken Bowties in Cajun Garlic Parmesan Cream
Ingredients:
1 pound bowtie pasta
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 teaspoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
4 tablespoons butter
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Directions:
Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, garlic powder, and paprika.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until 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 for about 1 minute, until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, making sure to smooth out any lumps. Bring to a simmer, stirring constantly.
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 and creamy.
Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and well combined. Season with salt and pepper to taste.
Add the cooked pasta and cooked chicken to the cheese sauce. Toss to coat evenly.
Serve immediately, garnished with extra Parmesan cheese, if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750