why make this recipe
This dish mixes spicy garlic chicken, rotini pasta, and a smooth Velveeta cheese sauce. It cooks fast and fills plates with bold flavor. The sauce stays creamy and the chicken gives a nice bite. If you like easy, cheesy dinners, this is a good choice.
introduction
Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce is a simple weeknight meal that tastes rich and bold. The Cajun spice and garlic give heat and depth. The Velveeta makes the sauce very smooth and creamy. If you want another creamy pasta with a similar feel, try this creamy Cajun chicken rotini recipe for ideas and comparison.
how to make Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce
Work in five clear steps: cook the pasta, brown the chicken, make the cheese sauce, mix pasta and chicken into the sauce, then serve. Keep the sauce thin with reserved pasta water if it gets too thick. Stir gently so the chicken stays tender and the pasta keeps its shape. For another cheesy chicken pasta to inspire variations, you can read about a creamy garlic parmesan chicken linguine.
Ingredients :
- 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 1 1/2 tsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz rotini pasta
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 6 oz Velveeta cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional, for extra heat)
- 1/2 cup reserved pasta water (as needed)
- Fresh parsley (optional, for garnish)
- Extra Parmesan (optional, for garnish)
- Light sprinkle of Cajun seasoning (optional, for garnish)
Directions :
- Step 1: Cook the Pasta. Bring a pot of salted water to a boil. Cook rotini until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Step 2: Cook the Spicy Garlic Chicken. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden, cooked through, and slightly crispy on the edges. Remove and set aside.
- Step 3: Make the Velveeta Cheese Sauce. In the same skillet, sauté minced garlic for about 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to combine. Add Velveeta cubes and stir gently until fully melted and smooth. Mix in Parmesan and red pepper flakes. Season to taste.
- Step 4: Combine Everything. Add cooked rotini to the sauce, tossing to coat. Return chicken to the skillet and stir gently. Use reserved pasta water as needed to loosen the sauce.
- Step 5: Serve & Garnish. Serve hot, garnished with parsley, extra Parmesan, and a light Cajun dusting.
how to serve Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce
Serve hot right from the skillet or plate it on warm dishes. Add chopped fresh parsley on top for color. Offer extra Parmesan and a small shaker of red pepper flakes so each person can add more heat.
how to store Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce
Cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat gently on low heat with a splash of milk or reserved pasta water to keep the sauce creamy. Do not freeze; the cheese sauce may separate when frozen and thawed.
tips to make Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce
- Do not overcook the pasta; al dente holds better in the sauce.
- Reserve the pasta water before draining to adjust sauce thickness.
- Brown chicken well for extra flavor and slight crisp on the edges.
- Melt the Velveeta over low heat and stir slowly for a smooth sauce.
- Taste and adjust salt and Cajun seasoning at the end.
variation (if any)
- Add vegetables: bell peppers, spinach, or peas work well.
- Use shredded cheddar or Monterey Jack with Velveeta for a different cheese mix.
- Make it milder by leaving out the red pepper flakes or reducing Cajun seasoning.
- For a lighter dish, use half-and-half instead of heavy cream.
FAQs
Q: Can I use a different pasta?
A: Yes. Penne, fusilli, or shells will work. Adjust cooking time if needed.
Q: Can I use a different cheese instead of Velveeta?
A: You can use real cheese, but melt it slowly and add a bit more cream to keep the sauce smooth.
Q: How can I make this less spicy?
A: Reduce or skip the Cajun seasoning and red pepper flakes. Add more Parmesan to balance flavor.
Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken to the sauce at the end to heat through, avoid overcooking.
Q: Is there a low-fat version?
A: Use low-fat milk or half-and-half and a lighter cheese, but the sauce will be less rich.
Conclusion
If you enjoy creamy, cheesy chicken pasta, you may also like this related recipe for a different twist: Cheesy Chicken and Spinach Pasta – Savory Spicerack.
Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce
Ingredients
Method
- Bring a pot of salted water to a boil. Cook rotini until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden, cooked through, and slightly crispy on the edges. Remove and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add Velveeta cubes and stir gently until fully melted and smooth. Mix in Parmesan and red pepper flakes. Season to taste.
- Add cooked rotini to the sauce, tossing to coat.
- Return chicken to the skillet and stir gently. Use reserved pasta water as needed to loosen the sauce.
- Serve hot, garnished with parsley, extra Parmesan, and a light Cajun dusting.