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Creamy Velveeta Chicken Bowtie Pasta with Cajun Parmesan Sauce

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Creamy Velveeta Chicken Bowtie Pasta with Cajun Parmesan Sauce is a rich and indulgent pasta dish featuring Cajun-spiced chicken, bowtie pasta, and a velvety cheese sauce made with Velveeta and parmesan. It’s creamy, bold, and perfect for a comforting meal.

Ingredients

  1. 2 boneless, skinless chicken breasts
  2. 2 tablespoons Cajun seasoning
  3. 1 tablespoon olive oil
  4. 2 tablespoons butter
  5. 3 cloves garlic, minced
  6. 12 oz bowtie (farfalle) pasta
  7. 1 cup Velveeta cheese, cubed
  8. 1/2 cup grated parmesan cheese
  9. 1 cup heavy cream or whole milk
  10. Salt and black pepper, to taste
  11. 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Cook the bowtie pasta according to package directions until al dente. Drain and set aside.

  1. Cut the chicken into bite-sized pieces and season with Cajun seasoning.
  2. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6–8 minutes, or until golden and cooked through. Remove and set aside.
  3. Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 1–2 minutes until fragrant.
  4. Pour in the cream and bring to a gentle simmer. Add Velveeta cubes and stir until melted and smooth.
  5. Stir in grated parmesan cheese and cook until sauce thickens slightly.
  6. Season with salt and pepper to taste.
  7. Return cooked chicken to the skillet and stir to coat in the sauce.
  8. Add the cooked pasta and mix until evenly combined and heated through.
  9. Garnish with chopped parsley and serve hot.

Notes

  • Use thighs instead of breasts for a juicier option.
  • Adjust Cajun seasoning for more or less spice.
  • Use cream cheese or processed cheese as a Velveeta substitute.
  • To thicken the sauce, simmer longer or add more parmesan.
  • Best served fresh; dairy sauces may separate if frozen.

Nutrition

Find it online: https://thefamilycooking.com/creamy-velveeta-chicken-bowtie-pasta-with-cajun-parmesan-sauce/