Description
If you’re on the hunt for a dish that brings together spicy flavors with creamy comfort, look no further than Cajun Chicken Rotini in Creamy Mozzarella Velveeta Sauce.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs, cut into chunks
- 2 tablespoons olive oil
- 1½ tablespoons Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 12 ounces rotini pasta
- Water, for boiling
- Salt, for pasta water
- 1 tablespoon butter
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup whole milk
- 6 ounces Velveeta cheese, cubed
- 1 cup mozzarella cheese, shredded
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- ¼ cup reserved pasta water (optional)
Instructions
- Start by bringing a large pot of water to a boil, adding a generous amount of salt to the water—this will enhance the flavor of your pasta. When the water is at a rolling boil, add the rotini and cook according to the package directions until it’s al dente, which typically takes around 8-10 minutes. Remember to reserve a ¼ cup of pasta water before draining the rotini and set it aside for later use. After draining, return the pasta to the pot, but leave it off the heat to prevent sticking.
- While the pasta cooks, prepare your chicken. In a bowl, toss the chunks of chicken with Cajun seasoning, garlic powder, smoked paprika, and season with salt and black pepper. Ensure every piece is nicely coated with the spices, bringing out the flavors and adding a little punch to your dish.
- Heat the olive oil in a large skillet over medium-high heat. Once sizzling hot, add the seasoned chicken to the pan. Sear the chicken for about 4-5 minutes on each side until it’s golden brown and fully cooked. Using a meat thermometer, ensure it registers at least 165°F internally. Once done, remove the chicken from the skillet and set it aside, leaving the drippings in the pan for flavor.
- In the same skillet, reduce the heat to medium and add a tablespoon of butter. Allow it to melt, then add minced garlic and sauté for about 30-45 seconds until fragrant. Be careful not to burn the garlic! Next, pour in the heavy cream and whole milk. Stir in the Velveeta cheese cubes, allowing them to melt thoroughly into the sauce. As the mixture bubbles gently, add the shredded mozzarella cheese, mixing until the sauce is creamy and smooth. Finally, season with ground black pepper, paprika, and chopped parsley for a burst of freshness.
- Once your sauce is ready, add the drained rotini to the skillet, tossing gently to coat the pasta in the rich, cheesy mixture. If the sauce appears too thick, use the reserved pasta water to reach your desired consistency. Finally, reintroduce the sautéed chicken to the pan, stirring or arranging it on top of the creamy pasta. Allow everything to warm through for 1-2 minutes before serving.
- Before serving, feel free to garnish with additional parsley or a dusting of Cajun spice for an extra kick. Serve this delicious Cajun Chicken Rotini hot and enjoy every cheesy bite!
Notes
Consider a light green salad or roasted vegetables to complement the richness of this dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 680 kcal
- Sodium: 912 mg
- Protein: 36 g