Velveeta Cajun Chicken Twists in Cheesy Garlic Cream

For the Chicken:

• 1.25 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 tbsp olive oil
• 1 tbsp butter
• 1½ tbsp Cajun seasoning
• ½ tsp smoked paprika
• Salt & black pepper, to taste

For the Pasta & Sauce:12 oz twisted pasta (rotini or fusilli)

3 cloves garlic, minced

1 cup chicken broth

1½ cups heavy cream

6 oz Velveeta cheese, cubed

½ cup shredded mozzarella (optional for extra gooeyness)

½ cup grated Parmesan

½ tsp crushed red pepper flakes (optional)

½ cup reserved pasta water (if needed)

Optional Garnish:

Extra Cajun seasoning or Parmesan

Chopped parsley

1. Cook the Pasta
   Boil twisted pasta in salted water until al dente.
   Reserve ½ cup pasta water, then drain and set aside.
2. Sear the Cajun Chicken
   Toss chicken with Cajun seasoning, paprika, salt, and pepper.
   Heat olive oil and butter in a large skillet over medium-high.
   Add chicken pieces, cooking 4–6 minutes until golden brown and cooked through. Remove and keep warm.
3. Build the Cheesy Garlic Cream Sauce
   In the same skillet, sauté minced garlic until fragrant (30 seconds).
   Pour in chicken broth and heavy cream, stirring to deglaze the pan.
   Reduce heat to medium-low, then add Velveeta cubes, whisking until melted and smooth.
   Stir in Parmesan (and mozzarella, if using).
   Season with red pepper flakes and adjust Cajun spice to taste.
4. Combine Pasta & Chicken
   Toss cooked pasta into the cheesy garlic cream sauce until coated.
   Add chicken back into the skillet and fold everything together.
   Thin with reserved pasta water if needed for extra creaminess.
5. Serve & Garnish
   Spoon into bowls and garnish with parsley, Parmesan, or an extra sprinkle of Cajun seasoning.
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 4