Three Creamy Chicken Pasta Recipes

24 meals (estimated)

From a reel by Brook Recipes — watch the original

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 20 oz cheese tortellini (fresh or refrigerated)
• 3 cups milk
• 8 ounces Velveeta cheese, cubed
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Cajun seasoning
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• 12 ounces linguine pasta
• 2 cups heavy cream (or whole milk for a lighter version)
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tablespoons Cajun seasoning (or Italian seasoning for a milder version)
• 1 pound rigatoni pasta
• 4 tablespoons unsalted butter
• 8 ounces Velveeta cheese, cubed
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese

Instructions

1. Recipe 1: Cook cubed chicken in a large skillet over medium heat with Cajun seasoning, salt, and pepper for 5-7 minutes. Add tortellini to the skillet and cook according to package directions. In a separate saucepan, melt milk, Velveeta, and cream cheese over medium heat until smooth. Combine the cheese sauce with the chicken and tortellini, then stir in mozzarella and Parmesan. Cook for 2-3 minutes, stirring frequently, until the cheese is bubbly.
2. Recipe 2: Heat olive oil in a large skillet over medium heat and brown the chicken pieces, seasoning with Italian seasoning. Add minced garlic and sauté for one minute. Meanwhile, boil linguine according to package instructions, then drain. Reduce heat in the skillet and stir in heavy cream, Parmesan, and mozzarella until melted. Toss the cooked linguine into the sauce until coated.
3. Recipe 3: Boil rigatoni according to package instructions until al dente, then drain. Melt butter in a large skillet over medium heat, then add chicken cubes and Cajun seasoning, cooking until browned and cooked through. Reduce heat and stir in Velveeta, cream cheese, and Parmesan until the sauce is smooth. Mix the cooked rigatoni into the cheese sauce until well coated.