Velveeta Garlic Lemon Chicken with Creamy Fettuccine Alfredo
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
4 tbsp butter, divided
4 cloves garlic, minced
1 lemon, juiced
2 tsp Cajun seasoning
1 tsp paprika
Salt and pepper to taste
For the Alfredo Sauce:
1 lb fettuccine pasta
4 tbsp butter
4 cloves garlic, minced
4 oz cream cheese, softened
2 cups heavy cream
8 oz Velveeta cheese, cubed
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Directions:
1. Prepare the Chicken: In a large bowl, toss the chicken pieces with olive oil, Cajun seasoning, paprika, salt, and pepper.
2. Cook the Chicken: Heat 2 tbsp of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
3. Make Garlic Lemon Sauce: In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the lemon juice and deglaze the pan, scraping up any browned bits. Set the garlic lemon sauce aside.
4. Cook the Pasta: Cook the fettuccine pasta according to package directions until al dente. Drain well and set aside.
5. Prepare the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
6. Add Cream Cheese and Cream: Stir in the softened cream cheese until smooth. Gradually pour in the heavy cream, stirring constantly to prevent lumps.
7. Melt the Cheeses: Add the cubed Velveeta cheese and grated Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy. Stir in the shredded mozzarella cheese until melted and gooey. Season with salt and pepper to taste.
8. Combine and Serve: Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly. Add the cooked chicken and garlic lemon sauce to the pasta and toss gently.
9. Serve immediately, garnished with a pinch of red pepper flakes, if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: 850