Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 oz medium shell pasta
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup all-purpose flour
- 3 cups whole milk
- 8 oz Velveeta cheese, cubed
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley or chives (optional)
Instructions
- Cook the shell pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a bowl, toss chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika.
- Heat a skillet over medium-high heat, cook the seasoned chicken until golden brown and cooked through (6-8 minutes). Remove from skillet.
- In the same skillet, melt butter and sauté minced garlic for about one minute.
- Add flour to make a roux, then gradually whisk in milk until smooth. Simmer until thickened (3-5 minutes).
- Stir in Velveeta and cream cheese until melted into the sauce; add mozzarella and Parmesan cheese.
- Mix cooked chicken and shell pasta into the sauce until well combined.
- Serve hot, garnished with fresh parsley or chives if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 600
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg