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Cheddar Garlic Chicken

Cheddar Garlic Chicken

Creamy cheddar Parmesan garlic butter chicken with Velveeta tortellini Alfredo. This easy 30-minute comfort food recipe is a cheesy, flavor-packed family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 850
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large chicken breasts, boneless and skinless
  • 4 tbsp butter, divided
  • 2 cloves garlic, minced (for chicken)
  • 1 tsp Cajun seasoning
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • to taste Salt
  • 2 tbsp olive oil
  • 20 oz cheese tortellini package
  • 4 tbsp butter (for Alfredo sauce)
  • 2 cloves garlic, minced (for Alfredo sauce)
  • 8 oz Velveeta cheese, cubed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • to taste Salt

Equipment

  • Large skillet
  • Large saucepan
  • Large pot
  • Tongs
  • Wooden spoon or silicone spatula

Method
 

  1. Mix Cajun seasoning, paprika, salt, and black pepper in a small bowl. Rub the spice blend over the chicken breasts.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from skillet.
  3. In the same skillet, melt the remaining 2 tablespoons of butter and sauté minced garlic until fragrant.
  4. Slice the cooked chicken and pour the garlic butter over the chicken.
  5. Boil salted water in a large pot and cook cheese tortellini according to the package directions. Reserve some starchy pasta water before draining.
  6. In a large saucepan, melt butter over medium heat, then add the minced garlic and cook until fragrant. Reduce heat and stir in Velveeta cheese, heavy cream, and milk until smooth. Then add grated Parmesan, garlic powder, pepper, and salt.
  7. Combine the cooked tortellini with the Alfredo sauce, ensuring each piece is well coated.
  8. Serve the cheesy tortellini with sliced chicken on top, garnished with extra Parmesan cheese.

Nutrition

Calories: 850kcalCarbohydrates: 85gProtein: 38gFat: 40gSaturated Fat: 24gCholesterol: 190mgSodium: 950mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 2mgCalcium: 40mgIron: 8mg

Notes

Let your chicken rest for 5 minutes after cooking before slicing to keep it moist. You can substitute chicken thighs for juicier flavor or use a mix of sharp cheddar and American cheese instead of Velveeta. For lighter options, consider swapping heavy cream with 2% milk and using low-fat cream cheese. Store leftovers separately to prevent the pasta from getting soft; they last up to 3 days in the fridge. Avoid freezing this dish as cream-based sauces do not reheat well.
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