Creamy Garlic Butter Chicken Rigatoni with Velveeta Parmesan Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
6 oz Velveeta cheese, cubed
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz rigatoni pasta
2 tablespoons chopped fresh parsley (for garnish)
Directions:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Drain, drizzle with a bit of olive oil, and set aside.
- In a medium bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, reduce the heat to medium and melt the remaining tablespoon of butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the heavy cream and bring to a gentle simmer.
- Reduce the heat to low, then add the Velveeta cubes. Stir continuously until melted and smooth. Add Parmesan cheese and Italian seasoning, stirring until the sauce thickens and turns glossy.
- Add the cooked rigatoni and toss to coat, letting the sauce fill every pasta tube. If needed, add a splash of milk or broth for a looser consistency.
- Return the chicken to the skillet and gently combine.
- Garnish with chopped parsley and a sprinkle of extra Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 735 per serving