Creamy Cajun Chicken Rigatoni with Velveeta Garlic Sauce
Ingredients:
1 lb rigatoni pasta
2 large boneless, skinless chicken breasts (about 1½ lbs total)
2 tbsp olive oil
2 tbsp unsalted butter
1½ tbsp Cajun seasoning (plus more to taste)
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan
1 cup shredded mozzarella
8 oz Velveeta cheese, cubed
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (or to taste)
2 tbsp chopped parsley
Directions:
1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente, then drain and drizzle lightly with olive oil. Set aside.
2. Slice chicken breasts in half lengthwise. Pat dry and season generously with Cajun seasoning.
3. Heat olive oil and butter in a large skillet over medium-high. Sear chicken for 5–6 min per side until golden and fully cooked. Transfer to a plate, let rest 5 min, then slice thickly.
4. In the same skillet, lower heat to medium and sauté garlic for about 1 min until fragrant.
5. Pour in heavy cream and stir well. Add Parmesan, mozzarella, and Velveeta cubes, stirring constantly until cheeses melt and sauce turns smooth and creamy.
6. Season with smoked paprika, black pepper, and salt. Adjust flavor with more Cajun seasoning if desired.
7. Add cooked rigatoni to the skillet and toss gently until coated in the velvety garlic cheese sauce.
8. Serve with sliced Cajun chicken arranged on top or beside the pasta. Spoon extra sauce over the chicken and sprinkle parsley for a fresh finish.
Cooking Time:35 min
Servings:4
Calories:~745 per serving