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Garlic Cajun Chicken Shells in Velveeta Cream Sauce

Garlic Cajun Chicken Shells in Velveeta Cream Sauce
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Indulge in the rich flavors of Garlic Cajun Chicken Shells in Velveeta Cream Sauce, a delightful dish that brings together tender chicken, shell pasta, and a creamy cheese sauce infused with Cajun spices. This recipe is perfect for busy weeknights or cozy gatherings, offering a satisfying blend of comforting textures and bold flavors. With the gooey goodness of Velveeta and the savory kick from Cajun seasoning, this dish is sure to please everyone at your table. Quick to prepare and easy to customize with your favorite veggies, it’s an ideal choice for family dinners or meal prep. Dive into this creamy delight and experience comfort food at its best!

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 12 oz medium shell pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup all-purpose flour
  • 3 cups whole milk
  • 8 oz Velveeta cheese, cubed
  • 4 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh parsley or chives, for garnish (optional)

Instructions

  1. Cook the shell pasta in salted boiling water until al dente; drain and set aside.
  2. Toss chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika.
  3. In a heated skillet, cook seasoned chicken until golden brown; set aside.
  4. Prepare a roux by melting butter and sautéing garlic; whisk in flour until smooth.
  5. Gradually add milk while whisking; simmer until thickened.
  6. Stir in Velveeta and cream cheese until melted; then mix in mozzarella and Parmesan.
  7. Combine cooked chicken and pasta into the sauce; toss well.
  8. Serve hot, garnished with fresh parsley or chives.

Nutrition

Find it online: https://tastyfeastguide.com/garlic-cajun-chicken-shells-in-velveeta-cream-sauce/