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–+ servings

Velveeta Garlic Chicken

Indulge in creamy Velveeta Garlic Chicken with bowtie pasta. Quick 30-minute recipe packed with Cajun spices and cheesy goodness perfect for weeknights or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1 tsp paprika
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 12-ounce can evaporated milk
  • 1 16-ounce package Velveeta cheese, cut into cubes
  • 1 pound bowtie pasta
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped green onions, for garnish

Equipment

  • Large skillet
  • Pot for boiling pasta
  • Wooden spoon or spatula
  • Cheese grater (for Parmesan)
  • Cutting board and knife

Method
 

  1. Start by boiling water for the bowtie pasta and salt it generously.
  2. Cook the bowtie pasta according to package directions until al dente; drain and set aside.
  3. In a large skillet, heat olive oil over medium-high heat and sear the cubed chicken seasoned with Cajun seasoning and paprika until cooked through.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add minced garlic and let it sizzle gently for about 30 seconds.
  6. Pour in the chicken broth and evaporated milk, stirring occasionally as the mixture simmers.
  7. Lower the heat to medium-low and add the Velveeta cheese cubes, stirring continuously to melt.
  8. Add the cooked bowtie pasta to the skillet and toss thoroughly to coat.
  9. Return the chicken to the skillet, mix gently, and sprinkle grated Parmesan on top before serving.

Nutrition

Calories: 550kcalCarbohydrates: 55gProtein: 32gFat: 24gSaturated Fat: 11gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 4mgCalcium: 25mgIron: 8mg

Notes

Feel free to substitute chicken breasts with thighs if you prefer darker meat. Olive oil can be replaced with butter for a richer flavor. Toss the drained pasta with a splash of olive oil to prevent sticking. For a low-sodium option, use low-sodium chicken broth. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to two months. Reheat in the microwave with a splash of milk for creaminess.
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