Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 12 oz rotini pasta
- 4 cloves garlic
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz Velveeta cheese
- 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
- Cook the rotini pasta in boiling salted water until al dente; drain and reserve some pasta water.
- In a skillet, heat olive oil and butter over medium-high heat. Sear chicken seasoned with Cajun seasoning until golden brown.
- In the same skillet, sauté minced garlic, then add heavy cream and milk. Stir in Velveeta until melted.
- Mix in mozzarella and Parmesan cheeses until thick and creamy. Adjust consistency with reserved pasta water.
- Combine cooked rotini with sauce and let it warm through before serving topped with chicken and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Searing and simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 780
- Sugar: 6g
- Sodium: 920mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 180mg