Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 12 oz rotini pasta
- 4 cloves garlic
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz Velveeta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Cook the rotini: Boil salted water, add rotini, cook until al dente (8-10 minutes). Reserve 2 tbsp pasta water, drain.
- Prepare the chicken: Season chicken strips with Cajun seasoning, garlic powder, salt, and pepper.
- Sear the chicken: In a skillet, heat olive oil and 1 tbsp butter over medium-high heat. Cook chicken for about 7-9 minutes until golden brown.
- Sauté garlic: Lower heat to medium; melt remaining butter and sauté minced garlic for 30 seconds.
- Make the sauce: Stir in heavy cream and milk; simmer gently. Add Velveeta cubes until melted.
- Add cheeses: Mix in mozzarella and Parmesan; stir until creamy. Use reserved pasta water if needed to adjust consistency.
- Combine: Toss cooked rotini in the sauce until well coated.
- Serve: Top with chicken strips and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 380g)
- Calories: 700
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 135mg