Directions:
1. Bring a large pot of salted water to a boil. Add the shell pasta and cook until al dente, according to the package instructions. Drain and set aside.
2. While the pasta cooks, toss the chicken cubes in a bowl with olive oil, Cajun seasoning, garlic powder, and smoked paprika until well coated.
3. Heat a large skillet over medium-high heat. Add the chicken and cook for about 6–8 minutes, stirring occasionally, until golden brown on the outside and fully cooked. Transfer to a plate and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
5. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a light roux. Slowly pour in the milk while whisking to keep the sauce smooth. Let it simmer for 3–5 minutes until slightly thickened.
6. Lower the heat to low and stir in the Velveeta and cream cheese. Keep stirring until both melt completely into a rich, creamy sauce.
7. Add in the mozzarella and Parmesan, stirring until the sauce is thick, cheesy, and fully combined. Season with salt and pepper to taste.
8. Add the cooked chicken and shell pasta to the skillet. Gently toss everything together until fully coated in that cheesy garlic Cajun sauce.
9. Serve hot and gooey, garnished with chopped parsley or fresh chives if desired.
Cooking Time:30 minutes
Servings:6
Calories:660 per serving
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