Print

Creamy Cajun Chicken Rotini with Velveeta Parmesan Sauce

Creamy Cajun Chicken Rotini with Velveeta Parmesan Sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Cajun Chicken Rotini with Velveeta Parmesan Sauce is a delightful dish that brings comfort food to the forefront of your dining table. This easy-to-make recipe combines tender chicken with rotini pasta, enveloped in a rich and creamy cheese sauce that boasts a punch of Cajun flavor. Ready in just 30 minutes, it’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. The smoothness of Velveeta paired with robust Cajun seasoning makes every bite an indulgent experience, ensuring this dish will quickly become a family favorite.

Ingredients

Scale
  • 1 lb boneless skinless chicken breast or thighs
  • 2 tbsp olive oil
  • 1 tbsp butter (for searing)
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt & black pepper, to taste
  • 12 oz rotini pasta
  • 2 tbsp butter (for sauce)
  • 4 cloves garlic, finely minced
  • 1 cup heavy cream
  • ½ cup whole milk
  • 4 oz cream cheese, softened
  • 1 cup Velveeta, cubed
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Pinch of red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 10-11 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Sear the chicken strips for about 6-8 minutes, flipping once, until golden-brown with crispy edges and cooked through. Remove from heat and set aside.
  3. In the same skillet, melt 2 tbsp butter. Sauté the minced garlic for about 30 seconds until fragrant. Stir in heavy cream and milk, then add cream cheese and whisk until smooth. Add Velveeta cubes and stir until fully melted and creamy. Stir in mozzarella, Parmesan, and a pinch of red pepper flakes if desired; the sauce should be thick, smooth, and glossy.
  4. Add cooked rotini to the skillet with the sauce. Gently fold the pasta into the sauce until every twist is coated in cheesy goodness. If it thickens too much, add a splash of reserved pasta water.
  5. Plate the creamy rotini on one side of each dish and pile the seared Cajun chicken bites next to it. Drizzle with extra sauce if desired, garnish with chopped parsley, and serve hot.

Nutrition

Find it online: https://simpleflavorbox.com/creamy-cajun-chicken-rotini-with-velveeta-parmesan-sauce/