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Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 pound rigatoni pasta
4 tablespoons butter
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Salt and pepper, to taste
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Directions:
1. In a bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika until evenly coated.
2. Heat a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until browned and fully cooked. Set aside.
3. Boil the rigatoni in salted water until al dente. Drain and set aside.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Whisk in the flour and cook for 1–2 minutes to form a light roux. Slowly pour in the milk, whisking constantly to create a smooth sauce. Let it simmer for 3–5 minutes until slightly thickened.
6. Reduce the heat to low and stir in the Velveeta and cream cheese. Mix until melted and creamy.
7. Add the mozzarella and Parmesan cheeses. Stir until fully combined into a rich, cheesy sauce. Season with salt and pepper to taste.
8. Return the cooked rigatoni and chicken to the skillet. Toss everything together until evenly coated in the velvety garlic sauce.
9. Serve hot and garnish with chopped chives or parsley, if desired.
Cooking Time:30 minutes
Servings:6
Calories: 650 per serving
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