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–+ servings
Cajun Chicken Pasta

Cajun Chicken Pasta

Make this creamy, 30-minute Cajun Chicken Pasta with Velveeta. An easy one-pan recipe with spicy chicken and cheese sauce that's a guaranteed crowd-pleaser.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 12 oz rotini pasta
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp Cajun seasoning adjust to taste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup chicken broth
  • 1.5 cups heavy cream
  • 1.5 cups shredded mozzarella cheese
  • 6 oz Velveeta cheese, cubed
  • 3 cloves garlic, minced
  • q.s. Fresh parsley, chopped for garnish

Equipment

  • Large pot for pasta
  • Large, deep skillet or Dutch oven
  • Tongs and a wooden spoon
  • Colander for draining pasta
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of well-salted water to a rolling boil and cook the rotini until just al dente.
  2. Toss the chicken pieces with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat, then add seasoned chicken in a single layer and cook until golden brown, about 6-8 minutes.
  4. Remove chicken from skillet, leaving the brown bits, and melt butter in the same pan.
  5. Sauté minced garlic in the melted butter for 60 seconds, then add chicken broth to scrape up browned bits.
  6. Pour in heavy cream and bring to a gentle simmer, then reduce heat to low and stir in Velveeta and mozzarella until smooth.
  7. Add cooked chicken and drained pasta to the sauce, tossing gently to coat everything before heating through for a couple of minutes.
  8. Transfer to a serving dish and garnish with freshly chopped parsley and extra cheese, if desired. Serve immediately.

Nutrition

Calories: 750kcalCarbohydrates: 50gProtein: 38gFat: 45gSaturated Fat: 25gCholesterol: 200mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 2mgCalcium: 30mgIron: 10mg

Notes

Feel free to swap chicken for thighs or shrimp for a different twist. You can use half-and-half instead of heavy cream for a lighter sauce, but it will be thinner. For best flavor, allow Cajun seasoning to bloom in the hot oil before adding the garlic. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or broth. Avoid freezing the dish to prevent the creamy sauce from separating upon thawing.
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