Ingredients
For the Chicken:
1¼ lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
2 tbsp butter
1 tsp garlic powder
½ tsp smoked paprika
Salt & black pepper, to taste
For the Velveeta Garlic Parmesan Alfredo:
12 oz rotini pasta
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
¾ cup chicken broth
6 oz Velveeta cheese, cubed
½ cup grated Parmesan cheese
½ tsp Italian seasoning
½ cup reserved pasta water (as needed)
Salt & black pepper, to taste
Optional Garnish:
Fresh parsley
Extra Parmesan
Instructions
Step 1:
Cook the Pasta
Bring a large pot of salted water to a boil. Cook rotini until al dente.
Reserve ½ cup pasta water, drain, and set aside.
Step 2:
Cook the Chicken
Season chicken with garlic powder, smoked paprika, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook chicken 5–7 minutes until golden and fully cooked. Remove and set aside.
Step 3:
Make the Garlic Alfredo Sauce
In the same skillet, melt butter and sauté garlic until fragrant (about 30 seconds).
Pour in chicken broth and heavy cream, stirring to combine.
Add Velveeta cubes and stir until completely melted and smooth.
Mix in Parmesan and Italian seasoning. Season to taste.
Step 4:
Combine Everything
Add cooked rotini to the sauce, tossing to coat evenly.
Return chicken to the skillet and stir gently.
Use reserved pasta water to loosen the sauce if needed.
Step 5:
Serve
Plate hot and garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~900 kcal