Garlic Parmesan Chicken with Velveeta Rotini Alfredo
Indulge in the creamy delight of Garlic Parmesan Chicken with Velveeta Rotini Alfredo, a dish that combines tender chicken and perfectly cooked rotini pasta enveloped in a rich, cheesy sauce. This easy-to-make recipe is perfect for busy weeknights or special gatherings, providing comfort and satisfaction in every bite. The harmonious blend of garlic and Parmesan elevates the flavors, making it a family favorite. Whether paired with a fresh salad or warm garlic bread, this dish promises to be a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet cooking
- Cuisine: Italian-inspired
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 12 oz rotini pasta
- 4 cloves garlic
- 1 cup heavy cream
- 6 oz Velveeta cheese
- 1 cup freshly grated Parmesan cheese
- 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
- Chopped fresh parsley, for garnish
Instructions
- Cook the rotini in salted boiling water until al dente (8-10 minutes). Drain, reserving some pasta water.
- In a skillet, heat olive oil and butter over medium-high heat. Season and cook chicken until golden-brown (6-8 minutes). Remove from heat.
- In the same skillet, melt butter, sauté minced garlic, then add heavy cream and milk. Stir in Velveeta until melted.
- Combine Parmesan and mozzarella cheese into the sauce; simmer until thickened.
- Toss cooked rotini in the sauce, then top with the pan-seared chicken and garnish with fresh parsley.
Nutrition
- Serving Size: 1 plate (about 370g)
- Calories: 650
- Sugar: 4g
- Sodium: 860mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg