Sprinkle the flour into the skillet with the garlic, whisking constantly for about 1-2 minutes to form a light roux. This step is essential to thicken the sauce. The roux should have a slightly golden color but should not be too dark. After the roux is ready, slowly pour in the whole milk while whisking continuously to avoid lumps. Allow the mixture to simmer for about 3-5 minutes, stirring frequently, until it thickens to a creamy consistency. The sauce should be smooth and coat the back of a spoon without running off too quickly.
Once the sauce has thickened, reduce the heat to low. Begin adding the Velveeta and cream cheese to the skillet, stirring continuously until both cheeses melt completely and integrate into the sauce. This will create a silky, velvety cheese sauce that binds the pasta and chicken together in a creamy embrace. Keep stirring to ensure the sauce remains smooth and does not separate.
Next, stir in the shredded mozzarella and grated Parmesan cheese, one at a time, continuing to mix until both cheeses are fully melted and the sauce is thick, creamy, and cheesy. Taste the sauce at this point, and season it with salt and black pepper to your liking. The cheeses should already add plenty of richness, but the salt and pepper help balance the flavors. If you want an extra kick, you can also add a pinch of red pepper flakes at this stage.
Return the cooked chicken and drained shell pasta to the skillet with the creamy sauce. Gently toss everything together, ensuring that the pasta and chicken are well-coated with the cheesy Cajun sauce. The shells should be filled with sauce, and the chicken should be evenly distributed throughout the dish. Let everything heat through for another 1-2 minutes, so the flavors meld together and everything is hot and gooey.
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