Velveeta Chicken Cajun Alfredo (Print Version)
Tender chicken, Cajun flavor, and creamy Velveeta Alfredo sauce over rigatoni for a bold, comforting meal.
# Ingredients:
→ Poultry
01 -
1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
→ Pasta
02 -
1 pound rigatoni pasta
→ Cheeses
03 -
8 ounces Velveeta cheese, cubed
04 -
0.5 cup grated Parmesan cheese
05 -
0.25 cup shredded cheddar cheese
06 -
0.25 cup shredded mozzarella cheese
→ Sauce Components
07 -
0.5 cup unsalted butter
08 -
4 cloves garlic, minced
09 -
3 tablespoons all-purpose flour
10 -
3 cups whole milk
11 -
1 cup heavy cream
→ Seasonings
12 -
2 tablespoons olive oil
13 -
2 tablespoons Cajun seasoning
14 -
1 teaspoon garlic powder
15 -
0.5 teaspoon smoked paprika
16 -
0.25 teaspoon black pepper
17 -
0.25 teaspoon salt, or to taste
18 -
Pinch of red pepper flakes, optional
→ Garnish
19 -
Fresh chopped chives
# Steps:
01 -
In a large bowl, thoroughly coat the chicken pieces with olive oil, Cajun seasoning, garlic powder, smoked paprika, and black pepper, ensuring even distribution of spices.
02 -
Heat a large skillet over medium-high heat. Add the seasoned chicken and sauté for 6 to 8 minutes, turning as needed until fully cooked through and golden brown with slight charring on the edges. Transfer to a plate and reserve.
03 -
Meanwhile, bring a large pot of salted water to a rolling boil. Add rigatoni pasta and cook according to package instructions until al dente, typically 10 to 12 minutes. Drain well and set aside.
04 -
Return the skillet to medium heat and melt the unsalted butter. Stir in minced garlic and cook for 1 minute, just until fragrant but not browned.
05 -
Sprinkle in the flour and whisk continuously for 1 to 2 minutes until a pale roux forms, removing any lumps. This will create a base for thickening the sauce.
06 -
Gradually whisk in whole milk, maintaining a smooth consistency. Once the mixture simmers, reduce the heat to low, then add Velveeta, heavy cream, Parmesan, cheddar, and mozzarella. Continue stirring until all cheeses are fully melted and the sauce achieves a creamy, uniform texture.
07 -
Return cooked chicken and pasta to the skillet. Gently fold until thoroughly coated in the creamy Cajun Alfredo sauce. Season with salt and optional red pepper flakes to taste.
08 -
Transfer to serving dishes and finish with freshly chopped chives for a vibrant touch. Serve immediately.
# Notes:
01 -
For best results, use freshly grated cheeses for superior texture and flavor integration into the finished sauce.