Instructions
Step 1: Cook rotini pasta according to package instructions until al dente, then drain and set aside./n
Step 2: Season chicken with Cajun seasoning, ranch seasoning, garlic powder, salt, and pepper./n
Step 3: Heat olive oil in a skillet over medium heat and cook chicken until golden and fully cooked, then remove and slice./n
Step 4: In the same skillet, melt butter and sauté garlic until fragrant./n
Step 5: Add chicken broth and heavy cream, stirring to combine and bring to a gentle simmer./n
Step 6: Stir in Velveeta cheese and Parmesan cheese until melted and smooth./n
Step 7: Add the cooked rotini to the sauce and toss until fully coated./n
Step 8: Return the sliced chicken to the skillet and mix gently.
Step 9: Simmer for 2–3 minutes until everything is heated through./n
Step 10: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of milk or broth to loosen the sauce, or microwave in short intervals while stirring. This dish can be frozen, though the creamy texture may slightly change when reheated.
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