Garlic Butter Chicken Rigatoni in Creamy Velveeta Three-Cheese Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz rigatoni pasta
2 tablespoons chopped fresh parsley (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions. Drain, drizzle with a little olive oil to prevent sticking, and set aside.
2. In a medium bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss well to coat every piece evenly.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 6–8 minutes, flipping occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
4. Lower the heat to medium and add the remaining tablespoon of butter to the same skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the skillet. Stir in heavy cream and bring the mixture to a gentle simmer.
6. Reduce the heat to low and add the Velveeta cubes, stirring constantly until melted and smooth. Gradually add mozzarella and Parmesan, stirring until the sauce becomes thick, glossy, and velvety.
7. Stir in Italian seasoning and adjust salt and pepper to taste. The sauce should be rich, creamy, and slightly golden from the melted cheese.
8. Add the cooked rigatoni to the sauce and toss until every tube is generously coated and filled with the creamy three-cheese mixture.
9. Return the seared chicken to the pan and either toss gently to combine or arrange it on one side of the plate for a restaurant-style presentation.
10. Garnish with chopped parsley and a sprinkle of Parmesan before serving warm.
Cooking Time:30 minutes
Servings:4
Calories: 760 per serving