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Cajun Garlic Butter Chicken with Creamy Cheddar Parmesan Shells

Bold Cajun-spiced garlic butter chicken served with creamy cheddar and Parmesan cheese sauce over tender pasta shells—comfort food with a flavorful kick, perfect for busy weeknights or cozy dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Cajun Garlic Butter Chicken
  • 1 lb chicken breasts thick-cut pieces
  • 3 tbsp unsalted butter divided
  • 3 cloves garlic minced, divided
  • 1 tbsp Cajun seasoning for seasoning chicken
  • 1 tsp smoked paprika for seasoning chicken
  • 1/2 tsp onion powder for seasoning chicken
  • 1/2 tsp salt for seasoning chicken
  • 1/4 tsp black pepper for seasoning chicken
For the Creamy Cheddar Parmesan Shells
  • 12 oz medium pasta shells
  • 2 tbsp unsalted butter for sauce
  • 2 cloves garlic minced, for sauce
  • 1.5 cups heavy cream
  • 4 oz Velveeta cheese cubed
  • 4 oz cream cheese cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Separate Skillet
  • Large Pot

Method
 

  1. Step 1: Cook the pasta shells in salted boiling water until al dente. Drain and set aside.
  2. Step 2: Season chicken pieces generously with Cajun seasoning, smoked paprika, onion powder, salt, and black pepper on all sides.
  3. Step 3: Heat a large skillet over medium-high heat and melt butter. Add minced garlic and cook for about 1 minute until fragrant.
  4. Step 4: Add the chicken to the skillet and sear each side for 4–5 minutes until golden brown with crispy edges and cooked through. Baste chicken with garlic butter as it cooks. Remove chicken and set aside.
  5. Step 5: In a separate skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute.
  6. Step 6: Pour in heavy cream and bring to a gentle simmer.
  7. Step 7: Add Velveeta and cream cheese cubes, stirring constantly until melted and sauce is silky smooth.
  8. Step 8: Stir in shredded cheddar and grated Parmesan cheeses until sauce thickens and becomes creamy.
  9. Step 9: Season cheese sauce with salt and black pepper to taste.
  10. Step 10: Toss cooked pasta shells into the cheese sauce, coating evenly.
  11. Step 11: Serve Cajun garlic butter chicken alongside creamy cheddar Parmesan shells on each plate.
  12. Step 12: Garnish with fresh chopped parsley and optional extra Parmesan cheese. Serve immediately.

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to maintain creamy texture. Freeze chicken and pasta separately for up to 2 months. Swap chicken breasts for thighs for extra juiciness. Add sautéed bell peppers or spinach for a fresh veggie boost.