Go Back
Spicy Garlic Chicken Rotini served with Velveeta cheese sauce

Spicy Garlic Chicken Rotini with Velveeta Cheese Sauce

A simple weeknight meal combining spicy garlic chicken, rotini pasta, and a creamy Velveeta cheese sauce that packs bold flavor in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 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
For the Pasta and Sauce
  • 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)
For Garnish (Optional)
  • Fresh parsley
  • Extra Parmesan
  • Light sprinkle of Cajun seasoning

Method
 

Cooking Pasta
  1. 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.
Cooking Chicken
  1. Season chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
  2. 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.
Making Cheese Sauce
  1. In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
  2. Pour in chicken broth and heavy cream, stirring to combine.
  3. Add Velveeta cubes and stir gently until fully melted and smooth. Mix in Parmesan and red pepper flakes. Season to taste.
Combining Ingredients
  1. Add cooked rotini to the sauce, tossing to coat.
  2. Return chicken to the skillet and stir gently. Use reserved pasta water as needed to loosen the sauce.
Serving
  1. Serve hot, garnished with parsley, extra Parmesan, and a light Cajun dusting.

Notes

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.