Description

This creamy and flavorful pasta dish combines tender Cajun-spiced chicken strips with a rich Velveeta cheese sauce. The rotini perfectly holds the smooth, cheesy coating, creating a comforting, restaurant-style meal with a bold Southern kick.

Ingredients

For the Chicken:
1 lb boneless skinless chicken breasts, sliced into thick strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
Salt and black pepper, to taste

For the Pasta:
12 oz rotini pasta

For the Sauce:
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
6 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
Salt and pepper, to taste
Reserved pasta water (as needed)
Fresh parsley, chopped (for garnish, optional)

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Instructions

Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, about 8–10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken strips and season with Cajun seasoning, garlic powder, salt, and pepper.
Sear the chicken for 7–9 minutes, turning to brown on all sides, until fully cooked and golden. Transfer to a plate and cover with foil to keep warm.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and milk. Stir and bring to a gentle simmer.
Add the Velveeta cubes and stir until melted and smooth. Then mix in the mozzarella and continue stirring until the sauce is thick and glossy.
Season the sauce with salt and pepper to taste. If it becomes too thick, add a splash of reserved pasta water to loosen it.
Toss the cooked rotini into the cheese sauce until evenly coated. Simmer on low for 1–2 minutes.
Serve the pasta topped with the Cajun garlic chicken strips and garnish with chopped parsley if desired.

Notes

Calories: 820 kcal per serving

Prep Time: 10 minutes
Cook Time: 30 minutes