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Cheesy Cajun Chicken

Cheesy Cajun Chicken

Creamy Cajun chicken pasta ready in 35 minutes! Our cheesy garlic rotini with Velveeta sauce is a family-friendly, one-pan weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 880
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into thick bite-sized pieces
  • 12 oz rotini pasta
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp salt and freshly ground black pepper, to taste
  • 1 1/2 cups heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1 cup cubed Velveeta cheese for sauce
  • 1/2 cup shredded mozzarella cheese for melting over chicken
  • 1/2 cup shredded mozzarella cheese for sauce
  • 1/2 cup grated Parmesan cheese
  • 2 oz cream cheese, softened
  • 1/2 tsp Italian seasoning
  • q.s. Chopped parsley or dried herbs, for garnish to taste

Equipment

  • Large pot for boiling pasta
  • Large, deep skillet or sauté pan
  • Wooden spoon or silicone spatula
  • Tongs for tossing pasta
  • Whisk for smoothing the sauce

Method
 

  1. Bring a large pot of well-salted water to a rolling boil and cook rotini pasta until al dente, reserving 1 cup of pasta water before draining.
  2. Place the chicken pieces in a bowl, sprinkle with Cajun seasoning, smoked paprika, salt, and pepper, and toss to coat.
  3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat and sear the chicken until golden brown, about 3-4 minutes per side.
  4. In the last minute of cooking, add garlic and remaining butter to the skillet, then sprinkle mozzarella cheese over the chicken until melted.
  5. In the same skillet, melt the last tablespoon of butter, add remaining garlic, and sauté briefly before pouring in the heavy cream and chicken broth.
  6. Whisk in cream cheese until melted, then add Velveeta, mozzarella, and Parmesan, stirring until smooth.
  7. Add Italian seasoning and season to taste. Simmer for 2-3 minutes.
  8. Add cooked rotini into the sauce, tossing to coat, using reserved pasta water as needed for consistency.
  9. Plate and garnish with parsley or dried herbs, and serve immediately.

Nutrition

Calories: 880kcalCarbohydrates: 70gProtein: 45gFat: 50gSaturated Fat: 25gCholesterol: 180mgSodium: 950mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 2mgCalcium: 30mgIron: 10mg

Notes

For flavor variations, you can add veggies like spinach or bell peppers when sautéing the garlic.
If you don’t have rotini, feel free to substitute with any short pasta like penne or fusilli.
Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently on the stovetop with a splash of cream or broth.
This dish is best served fresh, as the creamy sauce can separate upon freezing.
Tried this recipe?Let us know how it was!