Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 16 ounces rotini pasta
- 4 cups chicken broth
- 32 ounces Velveeta cheese
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
Instructions
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced chicken, minced garlic, Cajun seasoning, paprika, and black pepper. Cook until the chicken is golden brown and cooked through (about 6–8 minutes). Remove from skillet and set aside.
- In the same skillet, melt the remaining butter. Add rotini pasta and chicken broth; bring to a boil, then reduce heat to simmer for about 12–15 minutes until pasta is al dente.
- Lower the heat and stir in cubed Velveeta cheese and heavy cream until melted into a smooth sauce.
- Return the seared chicken to the skillet with the cheesy pasta, add shredded cheddar cheese, and mix well. Season with salt to taste.
- Serve immediately, optionally garnished with chopped chives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 590
- Sugar: 3g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g (approx.)
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg