Velveeta Cajun Chicken Twists in Cheesy Garlic Cream

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Cook the Pasta
Boil twisted pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Sear the Cajun Chicken
Toss chicken with Cajun seasoning, paprika, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high.
Add chicken pieces, cooking 4–6 minutes until golden brown and cooked through. Remove and keep warm.
Build the Cheesy Garlic Cream Sauce
In the same skillet, sauté minced garlic until fragrant (30 seconds).
Pour in chicken broth and heavy cream, stirring to deglaze the pan.
Reduce heat to medium-low, then add Velveeta cubes, whisking until melted and smooth.
Stir in Parmesan (and mozzarella, if using).
Season with red pepper flakes and adjust Cajun spice to taste.
Combine Pasta & Chicken
Toss cooked pasta into the cheesy garlic cream sauce until coated.
Add chicken back into the skillet and fold everything together.
Thin with reserved pasta water if needed for extra creaminess.
Serve & Garnish
Spoon into bowls and garnish with parsley, Parmesan, or an extra sprinkle of Cajun seasoning.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
🍽 Servings: 4

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