VELVEETA CHICKEN & SPICY CAJUN TWISTED PASTA
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 pound twisted pasta (rotini or fusilli)
4 cups chicken broth
4 ounces cream cheese, softened
8 ounces Velveeta cheese, cubed
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 green onions, thinly sliced (for garnish)
Directions:
1. In a large bowl, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper. Ensure the chicken is evenly coated.
2. Heat a large skillet or Dutch oven 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.
3. In the same skillet, add the twisted pasta and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 12-15 minutes, or until the pasta is cooked al dente and has absorbed most of the broth. Stir occasionally to prevent sticking.
4. Reduce heat to low. Add the softened cream cheese, cubed Velveeta cheese, and heavy cream to the pasta. Stir continuously until the cheeses are completely melted and the sauce is smooth and creamy.
5. Gently fold the cooked chicken back into the pasta and cheese sauce. Stir until the chicken is heated through.
6. Stir in the grated Parmesan cheese.
7. Serve immediately, garnished with sliced green onions.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650