Ingredients
Scale
- 1 pound chicken breast or thighs, cubed
- 8 ounces rotini pasta
- 1 cup Velveeta cheese, cubed
- 1 cup mozzarella cheese, shredded
- 1 tablespoon Cajun seasoning
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh chopped parsley (optional)
Instructions
- Cut the chicken into bite-sized cubes and season with Cajun seasoning, garlic powder, and onion powder.
- In a large skillet, melt butter over medium-high heat. Sear the chicken until golden brown and fully cooked. Remove and set aside.
- Boil rotini pasta in salted water according to package instructions. Drain and set aside.
- In the same skillet, reduce heat to medium. Add heavy cream and stir until warmed through.
- Add Velveeta cheese cubes and stir until completely melted and smooth.
- Stir in shredded mozzarella and combine until creamy.
- Return chicken and rotini to the skillet. Mix everything until well coated.
- Garnish with fresh parsley and serve hot.
Notes
Serve with a side salad or garlic bread. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg