Garlic Cajun Chicken Shells in Velveeta Cream Sauce

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

2 tbsp olive oil

2 tbsp Cajun seasoning

1 tsp garlic powder

½ tsp smoked paprika

12 oz medium shell pasta

4 tbsp unsalted butter

4 cloves garlic, minced

¼ cup all-purpose flour

3 cups whole milk

8 oz Velveeta cheese, cubed

4 oz cream cheese, softened

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Salt and black pepper, to taste

Fresh parsley or chives, for garnish (optional)

Directions:

1.⁠ ⁠Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, according to the package instructions. Drain and set aside.

2.⁠ ⁠While the pasta cooks, toss the chicken cubes in a bowl with olive oil, Cajun seasoning, garlic powder, and smoked paprika until well coated.

3.⁠ ⁠Heat a large skillet over medium-high heat. Add the chicken and cook for about 6–8 minutes, stirring occasionally, until golden brown on the outside and fully cooked. Transfer to a plate and set aside.

4.⁠ ⁠In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.

5.⁠ ⁠Sprinkle in the flour and whisk constantly for 1–2 minutes to make a light roux. Slowly pour in the milk while whisking to keep the sauce smooth. Let it simmer for 3–5 minutes until slightly thickened.

6.⁠ ⁠Lower the heat to low and stir in the Velveeta and cream cheese. Keep stirring until both melt completely into a rich, creamy sauce.

7.⁠ ⁠Add in the mozzarella and Parmesan, stirring until the sauce is thick, cheesy, and fully combined. Season with salt and pepper to taste.

8.⁠ ⁠Add the cooked chicken and shell pasta to the skillet. Gently toss everything together until fully coated in that cheesy garlic Cajun sauce.

9.⁠ ⁠Serve hot and gooey, garnished with chopped parsley or fresh chives if desired.