Once everything is mixed and heated through, your Garlic Cajun Chicken Shells in Velveeta Cream Sauce is ready to be served! Spoon it onto plates or into bowls and garnish with a sprinkle of fresh parsley or chives if desired. This adds a burst of color and a touch of freshness that contrasts beautifully with the rich, creamy sauce.
Make-Ahead & Storage
If you’re looking to prepare this dish ahead of time, you can make the entire recipe in advance and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat the dish on the stove over low heat, adding a splash of milk to restore the creamy texture as it reheats. You can also freeze any leftovers in an airtight container for up to 3 months. To reheat from frozen, thaw in the refrigerator overnight and then warm on the stove, adding milk as needed to maintain the creamy consistency.
Tips
- If you prefer a spicier dish, you can increase the amount of Cajun seasoning or add some hot sauce to the sauce for extra heat.
- Feel free to swap out the shell pasta for another shape, such as penne or rigatoni, if you prefer.
- If you don’t have Velveeta cheese, you can substitute with other meltable cheeses like cheddar, though the texture may differ slightly.
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