Creamy Garlic Butter Chicken Rigatoni with Velveeta Parmesan 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 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
6 oz Velveeta cheese, cubed
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. Cook the rigatoni according to the package directions until al dente. Drain, drizzle with a bit of olive oil, and set aside.
2. In a medium bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.
4. In the same skillet, reduce the heat to medium and melt the remaining tablespoon of butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream and bring to a gentle simmer.
6. Reduce the heat to low, then add the Velveeta cubes. Stir continuously until melted and smooth. Add Parmesan cheese and Italian seasoning, stirring until the sauce thickens and turns glossy.
7. Add the cooked rigatoni and toss to coat, letting the sauce fill every pasta tube. If needed, add a splash of milk or broth for a looser consistency.
8. Return the chicken to the skillet and gently combine.
9. Garnish with chopped parsley and a sprinkle of extra Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 735 per serving