Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon Cajun seasoning
- Salt and black pepper to taste
- 10 oz rotini pasta
- 1 cup heavy cream
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water (as needed)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook rotini in salted boiling water until al dente; drain and reserve some pasta water.
- Season chicken pieces with Cajun seasoning, Italian seasoning, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken to the skillet and sear each side for about 4–5 minutes until golden-brown and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, lower heat to medium. Add butter and minced garlic; sauté for 1 minute until fragrant.
- Pour in heavy cream, stirring well. Add Velveeta cubes; stir until melted completely. Mix in mozzarella and Parmesan cheese; stir continuously until thickened, glossy, and smooth. If needed, add reserved pasta water to achieve desired consistency.
- Add cooked rotini into the sauce; mix well until every twist is coated in cheesy goodness. Let it simmer on low heat for another 2 minutes to absorb flavors.
- Plate by spooning creamy rotini on one side of the plate. Arrange seared garlic butter Cajun chicken on the other side. Garnish with fresh parsley and an optional sprinkle of Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing, sautéing
- Cuisine: Comfort food
Nutrition
- Serving Size: 1 plate (approximately 360g)
- Calories: 720
- Sugar: 3g
- Sodium: 850mg
- Fat: 44g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg