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Garlic Parmesan Chicken with Velveeta Rotini Alfredo

Garlic Parmesan Chicken with Velveeta Rotini Alfredo
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Indulge in the creamy goodness of Garlic Parmesan Chicken with Velveeta Rotini Alfredo, a dish that promises to satisfy your cravings while being quick to prepare. This delightful recipe features tender chicken pieces enveloped in a rich garlic and cheese sauce, all served over perfectly cooked rotini pasta. In just 30 minutes, you can create a comforting meal ideal for family dinners or cozy evenings at home. The unique use of Velveeta cheese adds an extra layer of creaminess, making this dish a standout at any table.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 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
  • 12 oz rotini pasta
  • 2 tablespoons unsalted butter (for sauce)
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 6 oz Velveeta cheese, cubed
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • Chopped fresh parsley, for garnish

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the rotini and cook until al dente, about 8-10 minutes.
  3. Reserve ½ cup of the pasta water, then drain and set aside.
  4. While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
  5. Add chicken pieces and season with Cajun seasoning, garlic powder, onion powder, salt, and black pepper.
  6. Sear for 6-8 minutes, turning occasionally until golden-brown and cooked through. Remove from heat and set aside.
  7. In the same skillet, melt 2 tablespoons of butter over medium heat.
  8. Add minced garlic and sauté for 1 minute until fragrant.
  9. Pour in heavy cream and milk, stirring well.
  10. Add Velveeta cubes; stir until melted and smooth.
  11. Stir in Parmesan and mozzarella cheese.
  12. Simmer the sauce until thick, creamy, and glossy (about 3-5 minutes).
  13. Season with salt and pepper to taste; if needed, thin with reserved pasta water.
  14. Add cooked rotini to the sauce; toss gently to coat every spiral.
  15. Allow sauce to cling to pasta on low heat for about one minute.
  16. Plate cheesy rotini Alfredo generously topped with garlic Parmesan chicken.
  17. Garnish with fresh parsley and extra Parmesan if desired.

Nutrition

Find it online: https://madebykiara.com/garlic-parmesan-chicken-with-velveeta-rotini-alfredo/