Cajun Garlic Butter Chicken with Bowtie in Velveeta Cream
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound bowtie pasta
4 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon Italian herb blend
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (32 ounce) box Velveeta cheese, cubed
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Cook the bowtie pasta according to package directions. Drain and set aside. While the pasta is cooking, season the chicken pieces with Cajun seasoning, garlic powder, onion powder, paprika, Italian herb blend, salt, and pepper. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil 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 remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant. Reduce the heat to low and add the cubed Velveeta cheese, heavy cream, and chicken broth to the skillet.
Stir continuously until the Velveeta cheese is completely melted and the sauce is smooth and creamy. Add the cooked bowtie pasta and cooked chicken to the skillet with the cheese sauce.
Toss to coat everything evenly. Stir in the shredded mozzarella cheese and grated Parmesan cheese. Continue to stir until the mozzarella and Parmesan are melted and the sauce is thick and bubbly. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 750