Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into thick strips
- 12 oz rotini pasta
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup cubed Velveeta cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- Reserved pasta water (if needed)
- 1 tablespoon chopped parsley (optional)
Instructions
- Season the chicken strips with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter. Once hot, sear the chicken until golden-brown and fully cooked, about 4-5 minutes per side. Transfer to a plate and keep warm.
- Bring a large pot of salted water to a boil and cook the rotini until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Add Velveeta cubes and stir until melted and smooth.
- Stir in mozzarella and Parmesan cheeses and mix until the sauce is thick and creamy. Adjust consistency with reserved pasta water if needed.
- Add cooked rotini to the sauce and gently toss until all pasta is coated.
- Serve creamy rotini on one side of each plate with seared chicken on the other side. Garnish with chopped parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate (approximately 320g)
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg