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
- Start by bringing a large pot of salted water to a boil over high heat. Add the shell pasta to the water and cook according to the package instructions, ensuring it is cooked al dente for the best texture. This typically takes about 8-10 minutes. Once the pasta is ready, drain it in a colander, and set it aside to keep warm. It’s important not to overcook the pasta, as it will continue to cook a little once mixed into the sauce.
- While the pasta is cooking, prepare the chicken. Cut the boneless, skinless chicken breasts into 1-inch cubes. In a large bowl, combine the chicken pieces with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Toss everything together thoroughly until the chicken is evenly coated with the spices and oil. The seasoning will give the chicken a deep, smoky flavor with a touch of heat, enhancing the overall dish.
- Next, heat a large skillet over medium-high heat. Once hot, add the seasoned chicken to the skillet in a single layer. Let the chicken cook for about 6–8 minutes, turning occasionally with a spatula to ensure it cooks evenly on all sides. You want the chicken to become golden brown on the outside and fully cooked through, with an internal temperature of 165°F. Once done, transfer the chicken to a plate and set it aside to keep warm.
- In the same skillet, lower the heat slightly to medium. Add the butter, letting it melt fully in the pan. Once the butter is melted, add the minced garlic and sauté for about 1 minute. You’ll know the garlic is ready when it becomes fragrant and starts to soften, but be sure to avoid browning the garlic, as it can become bitter.
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