Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

Not gonna' lie.  This is a LOT OF CHEESE!  But it's so damn good! 

Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

Ingredients You’ll Need

• 1-pound boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tablespoons of olive oil
• 2 tablespoons Cajun seasoning (or Italian seasoning for milder flavor)
• Salt and freshly ground black pepper, to taste
• 1 pound rigatoni pasta
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups of whole milk
• 8 ounces Velveeta cheese, cubed
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Optional: chopped fresh parsley or basil, for garnish

Preparation

Step 1: Fill a large pot with salted water and bring it to a boil. Add the rigatoni pasta and cook until al dente, about 10 to 12 minutes or according to package instructions. Drain the pasta well and set it aside.

Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with Cajun seasoning, salt, and pepper. Sauté the chicken for 6 to 8 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 minute, just until fragrant but not browned.

Step 4: Sprinkle in the flour and whisk constantly for 1 minute to create a roux. This will thicken your sauce and give it a lovely texture.

Step 5: Slowly pour in the whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until it thickens slightly.

Step 6: Lower the heat to low. Add the Velveeta cubes and cream cheese to the sauce. Stir gently until both cheeses are melted and the sauce becomes rich and creamy.

Step 7: Add the shredded mozzarella and Parmesan cheese. Stir until fully melted and the sauce is smooth and velvety. Taste and season with additional salt and pepper if needed.

Step 8: Return the cooked rigatoni pasta and chicken to the skillet. Gently toss everything together so the pasta and chicken are evenly coated in the sauce.

Step 9: Let the skillet sit over low heat for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 10: Garnish with freshly chopped parsley or basil if you like. Serve immediately while hot and creamy.

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Cast-Iron Skillet Calzone

I'll be preparing this delightful spin on the traditional Italian dish for supper tonight. The family always loves it and more often than not, I end up making two just so we have enough for leftovers. I urge you to customize it to your liking and experiment with new ingredients. If you prepare it for you and yours, and/or put your own spin on it, please let me know in the comments.

Preparation time: 30 minutes
Baking time: 25 minutes
Baking temperature: 400°F
Standing time: 5 minutes

Required ingredients:
1/2 lb. ground sirloin or ground turkey
1/2 lb. Italian sausage with casings removed (mild or hot, your choice)
6oz. Sliced pepperoni
1/4 cup chopped sweet onion
1 lb. fresh (or frozen) pizza dough, thawed
1 cup marinara sauce
2 cups shredded mozzarella cheese or Italian cheese blend (8oz.)
1 cup sliced fresh baby bella mushrooms
1 cup chopped red and/or yellow sweet peppers (2 small)
1/2 tsp. dried oregano, crushed
1/4 to 1/2 tsp. crushed red pepper

Optional ingredients:
Grated Parmesan cheese
Snipped fresh flat-leaf Italian parsley
Extra warmed marinara sauce (for dipping) 

Steps: 
1) Preheat oven to 400°F. In a 9.5 to 10-inch cast-iron or other heavy oven-going skillet cook beef, sausage, and onion over medium-high heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain meat mixture in a colander/strainer). Wipe out skillet with a paper towel; cool slightly.
2) On a lightly floured surface, divide pizza dough in half. Roll one dough portion into a 12-inch circle (if dough is hard to roll, let stand for 5 minutes and then roll out). Press dough circle onto the bottom and up the sides of the skillet. Spread 1/2 cup of the marinara sauce over dough in skillet. Top with meat mixture, sliced pepperoni, mozzarella/Italian shredded cheese, mushrooms, sweet peppers, oregano, and crushed red pepper. Drizzle remaining 1/2 cup of marinara sauce over filling. Roll the remaining dough portion into an 11-inch circle. Place dough circle on top of filling. Pinch edges of bottom and top crusts together to seal. Using a sharp knife, cut slits in top crust.
3) Place skillet in oven. Bake about 25 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before serving. Optionally, sprinkle with Parmesan cheese and/or parsley. Cut into six wedges. Serve with additional, optional warmed marinara sauce.