Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat and add the chicken pieces./n
Step 2: Season with Cajun seasoning, paprika, salt, and black pepper, then cook until golden brown and fully cooked. Remove and set aside./n
Step 3: In the same skillet, add butter, garlic, red bell pepper, and corn, sautéing until slightly tender./n
Step 4: Pour in chicken broth and heavy cream, stirring to combine and bring to a gentle simmer./n
Step 5: Add Velveeta cubes and cheddar cheese, stirring until melted and smooth./n
Step 6: Stir in onion powder and Italian seasoning, adjusting seasoning to taste./n
Step 7: Add the cooked rice and mix until fully coated in the creamy sauce./n
Step 8: Return the chicken to the skillet and stir to combine evenly./n
Step 9: Let everything simmer for 2–3 minutes to thicken slightly./n
Step 10: Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of broth or milk to maintain creaminess, or microwave in short intervals while stirring.
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