Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 12 oz rotini pasta
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz Velveeta cheese
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp Cajun seasoning
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Cook rotini pasta in salted boiling water until al dente (8-10 minutes). Reserve 2 tablespoons of pasta water, then drain.
- Season chicken strips with Cajun seasoning, garlic powder, salt, and pepper.
- Sear chicken in olive oil and butter over medium-high heat until golden brown (3-4 minutes per side). Keep warm.
- In the same skillet, melt remaining butter and sauté minced garlic for 30 seconds.
- Add heavy cream and milk; bring to a simmer. Stir in Velveeta until melted.
- Mix in mozzarella and Parmesan until thickened; use reserved pasta water if needed.
- Toss cooked rotini in the sauce until well coated. Serve topped with chicken strips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing, Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 635
- Sugar: 5g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 125mg