Instructions
Step 1 Cook the macaroni according to package instructions until al dente, then drain and set aside.
/n Step 2 Season the chicken with Cajun seasoning, smoked paprika, salt, and black pepper.
/n Step 3 Heat olive oil in a large skillet over medium-high heat.
/n Step 4 Add the chicken and cook until golden brown and cooked through, then remove and set aside.
/n Step 5 In the same skillet, melt butter and sauté the garlic until fragrant.
/n Step 6 Pour in the heavy cream and chicken broth, stirring to combine.
/n Step 7 Add Velveeta cheese and cheddar cheese, stirring until fully melted and smooth.
/n Step 8 Stir in Italian seasoning and red pepper flakes if using.
/n Step 9 Add the cooked macaroni to the sauce and toss until fully coated.
/n Step 10 Return the chicken to the skillet, mix gently, garnish with parsley, and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to keep the sauce creamy. Avoid overheating to prevent the cheese sauce from separating.
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