Directions:
1. Bring a big pot of salted water to a boil. Cook your rotini until just al dente. Drain and set it aside. Save about 1/4 cup of the pasta water in case you need to loosen the sauce later.
2. While the pasta cooks, season the chicken with Cajun seasoning, garlic powder, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and butter. Add the chicken and cook for 6–8 minutes until golden brown and cooked through. Set the chicken aside on a plate.
3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant (don’t burn it!). Pour in the chicken broth and heavy cream, stirring to combine. Let it gently bubble for 2–3 minutes.
4. Add the Velveeta cubes and stir slowly as they melt into the sauce. Once smooth, add shredded mozzarella for that visible cheesy stretch. Stir until the sauce is glossy and thick.
5. Return the chicken to the pan, followed by the cooked rotini. Toss everything together until every piece of pasta and chicken is coated in the creamy, cheesy garlic sauce. Add a splash of pasta water if it feels too thick.
6. If you want visible melted cheese on top, sprinkle more shredded mozzarella and cover the skillet for a minute or two. It’ll melt beautifully over everything.
7. Sprinkle with fresh parsley and red pepper flakes if you like some heat. Serve hot and cheesy, straight from the pan!
Cooking Time: 30 minutes
Servings: 4
Calories: 790 per serving
