3 Creamy Chicken Pasta Dinners

20 meals (estimated)

From a reel by Brook Recipes — watch the original

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thick strips
• 12 oz linguine pasta
• 1 tbsp Cajun seasoning
• 2 cloves garlic, minced
• 1 cup heavy cream
• 6 oz Velveeta cheese, cubed
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and black pepper
• Salt and black pepper
• Fresh parsley, chopped
• 1½ lbs boneless, skinless chicken breasts, cubed
• 12 oz penne pasta
• 1½ tsp Italian seasoning
• ¾ cup low-sodium chicken broth
• 1½ cups heavy cream
• ¾ cup shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cubed
• 12 oz rotini or fusilli pasta
• 2 tsp Cajun seasoning (or Italian seasoning)
• 3 cups whole milk
• 8 oz Velveeta cheese, cubed
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan cheese

Instructions

1. Recipe 1: Velveeta Chicken Linguine in Cajun Garlic Alfredo Sauce: Boil linguine according to package instructions, then drain. Season chicken strips with Cajun seasoning, salt, and pepper, then cook in a large skillet over medium heat until fully cooked. Add minced garlic to the skillet and cook for 30 seconds. Stir in heavy cream, Velveeta, mozzarella, and Parmesan until the cheese is melted and smooth. Add Italian seasoning, then toss in the cooked linguine. Garnish with fresh parsley.
2. Recipe 2: Creamy Chicken Penne in Garlic Mozzarella Parmesan Sauce: Boil penne until al dente, then drain. Season cubed chicken with salt, pepper, and Italian seasoning, then cook in a large skillet until browned and cooked through. Add minced garlic and sauté for 30 seconds. Pour in chicken broth and bring to a simmer. Stir in heavy cream and cook for 2-3 minutes. Add mozzarella and Parmesan, stirring until the sauce is smooth. Toss in the cooked penne and garnish with parsley.
3. Recipe 3: Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce: Boil rotini or fusilli pasta according to package instructions, then drain. Season cubed chicken with Cajun or Italian seasoning, salt, and pepper, then cook in a large skillet until golden and cooked through. Add minced garlic and cook for 30 seconds. Pour in milk, then stir in Velveeta, softened cream cheese, and Parmesan. Cook until the sauce is creamy and the cheese has melted. Toss in the cooked pasta and garnish with chopped parsley.