Cajun Garlic Chicken Cavatappi with Velveeta Alfredo Cream
Ingredients:
1 lb chicken breasts, cut into 1-inch cubes
2 tbsp olive oil
2 tbsp Cajun seasoning
1 tsp garlic powder
½ tsp smoked paprika
12 oz cavatappi pasta
4 tbsp butter
4 cloves garlic, minced
¼ cup flour
3 cups whole milk
8 oz Velveeta, cubed
4 oz cream cheese, softened
1 cup mozzarella, shredded
¼ cup Parmesan, grated
Salt and black pepper, to taste
Fresh parsley or chives, for garnish (optional)
Directions:
1. Boil a large pot of salted water and cook cavatappi until just al dente. Drain and set aside.
2. Toss chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika until evenly coated.
3. Heat a large skillet over medium-high. Add the chicken and cook for 6–8 minutes, stirring now and then, until browned and cooked through. Remove to a plate.
4. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Sprinkle in flour and whisk for 1–2 minutes until smooth. Gradually whisk in milk and let it simmer until slightly thickened.
6. Stir in Velveeta and cream cheese until melted into a creamy base.
7. Add mozzarella and Parmesan, stirring until smooth and cheesy. Season with salt and black pepper.
8. Return chicken and pasta to the skillet. Toss gently until everything is coated in the sauce.
9. Serve warm with parsley or chives sprinkled on top.
Cooking Time: 30 minutes
Servings: 6
Calories: 660 per serving