Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 pound bowtie pasta
4 tablespoons butter
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Directions:
1. In a large bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, and smoked paprika until fully coated.
2. Heat a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes until golden brown and cooked through. Remove from skillet and set aside.
3. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente, then drain and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 1 minute, stirring frequently, until fragrant.
5. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly add the milk while whisking continuously to prevent lumps. Let it simmer for 3–5 minutes, or until slightly thickened.
6. Reduce the heat to low and stir in the Velveeta and cream cheese. Continue stirring until both cheeses are fully melted and smooth.
7. Add the mozzarella and Parmesan, mixing until the sauce is creamy and gooey. Season with salt and pepper to taste.
8. Return the chicken and cooked bowtie pasta to the skillet. Toss gently to coat everything in the rich, cheesy sauce.
9. Serve immediately. Garnish with chopped chives if desired for a pop of color and fresh flavor.
Cooking Time:30 minutes
Servings:6
