Ingredients
For the Chicken:
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1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
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2 tbsp olive oil
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2 tbsp Cajun seasoning
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1 tsp garlic powder
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½ tsp smoked paprika
For the Pasta & Sauce:
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1 lb bowtie pasta (farfalle)
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4 tbsp butter
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4 cloves garlic, minced
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¼ cup all-purpose flour
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3 cups milk
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8 oz Velveeta cheese, cubed
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4 oz cream cheese, softened
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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Salt & pepper, to taste
Optional Garnish:
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Chopped chives or parsley
Instructions
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Season the Chicken:
In a bowl, toss chicken with olive oil, Cajun seasoning, garlic powder, and paprika until well coated. -
Cook Chicken:
Heat a large skillet over medium-high heat. Cook chicken for 6–8 minutes until golden brown and fully cooked. Remove and set aside. -
Cook Pasta:
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Drain and set aside. -
Sauté Garlic:
In the same skillet, melt butter over medium heat. Add garlic and cook for about 1 minute until fragrant. -
Make the Sauce:
Whisk in flour to form a roux and cook for 1–2 minutes. Gradually add milk, whisking to avoid lumps. Simmer 3–5 minutes until slightly thickened. -
Add Cheeses:
Reduce heat to low. Stir in Velveeta and cream cheese until melted. Add mozzarella and Parmesan. Stir until smooth and creamy. Season with salt and pepper. -
Combine:
Return cooked chicken and pasta to the skillet. Toss to coat everything in the sauce. Heat for 2 minutes.
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Serve:
Plate immediately. Garnish with chives or parsley if desired.
Notes
Storage Tip:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.