Velveeta Cajun Chicken Twists in Cheesy Garlic 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 twisted pasta (gemelli or rotini)
4 tbsp butter
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup mozzarella, shredded
¼ cup Parmesan, grated
Salt & black pepper, to taste
Fresh parsley or chives, chopped (optional)
Directions:
1. Bring a pot of salted water to a boil. Cook pasta until al dente, then 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 med-high. Add chicken and sear 6–8 min, stirring now and then, until golden and cooked through. Transfer to a plate.
4. Lower heat to med. Add butter to the skillet, melt, then stir in garlic for 1 min until fragrant.
5. Sprinkle flour over butter and whisk 1–2 min to form a smooth paste.
6. Slowly whisk in milk, stirring until sauce thickens slightly, about 3–5 min.
7. Drop in Velveeta and cream cheese. Stir until melted into a smooth, velvety base.
8. Add mozzarella and Parmesan, stirring until the sauce is glossy and creamy. Season with salt and pepper.
9. Return chicken and pasta to the skillet. Toss until coated in the cheesy garlic Cajun cream sauce.
10. Serve hot, with parsley or chives sprinkled over the top if you’d like.
Cooking Time: 30 min | Servings: 6 | Calories: ~660 per serving