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Garlic Parmesan Chicken with Velveeta Rotini Alfredo

Garlic Parmesan Chicken with Velveeta Rotini Alfredo
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Indulge in the creamy delight of Garlic Parmesan Chicken with Velveeta Rotini Alfredo—a dish that’s perfect for family dinners or gatherings. This recipe features tender chicken tossed with perfectly cooked rotini pasta, enveloped in a velvety sauce made from garlic, three types of cheese, and a hint of Cajun seasoning. The combination of flavors creates a comforting dish that appeals to both kids and adults alike. Quick to prepare and easy to customize, this meal will surely impress everyone at your table.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 12 oz rotini pasta
  • 6 oz Velveeta cheese
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste

Instructions

  1. Cook rotini in a large pot of salted boiling water until al dente (8-10 minutes). Reserve ½ cup pasta water, drain, and set aside.
  2. In a skillet, heat olive oil and butter over medium-high heat. Add chicken pieces seasoned with Cajun seasoning, garlic powder, onion powder, salt, and pepper. Cook for 6-8 minutes until golden-brown.
  3. In the same skillet, melt butter and sauté minced garlic for 1 minute. Stir in heavy cream and milk; add Velveeta cubes until melted.
  4. Mix in mozzarella and Parmesan cheeses; simmer until thickened (3-5 minutes). Adjust consistency with reserved pasta water if needed.
  5. Toss cooked rotini into the sauce until well-coated. Serve topped with garlic Parmesan chicken and garnish with parsley.

Nutrition

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