Garlic Parmesan Chicken with Velveeta Rotini Alfredo
Garlic Parmesan Chicken with Velveeta Rotini Alfredo is a creamy, indulgent dish that perfectly combines tender chicken, delightful garlic flavors, and rich cheese sauce over rotini pasta. This comforting recipe is quick to prepare, making it ideal for busy weeknights or special family gatherings. With just a handful of ingredients and easy steps, you can create a meal that pleases both kids and adults alike. Brighten up your plate with fresh parsley or a squeeze of lemon juice for an extra touch. Dive into this delicious comfort food that’s bound to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 lbs boneless skinless chicken breasts, cut into thick bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- 12 oz rotini pasta
- 2 tablespoons unsalted butter (for sauce)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- 1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, then drain and set aside.
- 2. While the pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken pieces and season with Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Sear for 6-8 minutes, turning occasionally until golden brown and cooked through. Remove from heat and set aside.
- 3. In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and milk, stirring well.
- 4. Add the Velveeta cubes; stir until melted and smooth. Stir in Parmesan and mozzarella cheese. Simmer the sauce until thick, creamy, and glossy, about 3-5 minutes. Season with salt and pepper to taste; if needed, thin out with reserved pasta water.
- 5. Add cooked rotini to the sauce. Toss gently to coat every spiral; let it cling on low heat for a minute.
- 6. Plate the cheesy rotini Alfredo topped with garlic Parmesan chicken. Garnish with fresh parsley and extra Parmesan if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg