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Grandma's Recipes, Brooklyn, NY (2026)

04/10/2026

Garlic Butter Chicken Fettuccine in Creamy Velveeta Cheddar Sauce

Ingredients:

For the Chicken:
1½ lbs boneless, skinless chicken breasts, cut into thick strips
1½ tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced

For the Fettuccine & Sauce:
12 oz fettuccine
3 tbsp unsalted butter
5 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
6 oz Velveeta cheese, cubed
1½ cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
1 tsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
2 tbsp chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of generously salted water to a boil. Add the fettuccine and cook until tender but still slightly firm in the center. Drain well and set aside.
2. Pat the chicken strips dry so they sear properly. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper, pressing the seasoning into all sides.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken strips in a single layer. Let them cook undisturbed for a few minutes so a deep golden crust forms. Flip and cook the other side until fully done and beautifully caramelized on the outside.
4. During the last minute of cooking, add the remaining tablespoon of butter and the minced garlic to the pan. Spoon the melted garlic butter over the chicken repeatedly until every strip is glistening. Transfer to a plate and keep warm.
5. Reduce the heat to medium and add the butter for the sauce to the same skillet. Once melted, stir in the garlic and cook briefly until fragrant, scraping up any flavorful bits from the bottom of the pan.
6. Pour in the chicken broth and heavy cream, stirring gently as the mixture comes to a light simmer.
7. Add the Velveeta cubes and stir continuously until completely melted and smooth.
8. Gradually mix in the cheddar, mozzarella, and Parmesan, stirring steadily after each addition until the sauce becomes thick, glossy, and intensely creamy.
9. Stir in the Cajun seasoning and smoked paprika. Taste and adjust salt and pepper as needed.
10. Add the cooked fettuccine and toss using tongs until every strand is fully coated and the sauce clings to the pasta in thick glossy ribbons.
11. Let it sit on low heat for a minute so the sauce settles and thickens around every strand.
12. Serve the creamy fettuccine on one side of the plate and arrange the Cajun garlic butter chicken strips alongside. Drizzle any remaining garlic butter from the pan over the chicken and finish with chopped parsley.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

04/10/2026

Cajun Garlic Butter Chicken Strips with Creamy Four-Cheese Rigatoni

Ingredients:

For the Chicken:
1½ lbs boneless, skinless chicken breasts, cut into thick strips
1½ tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced

For the Rigatoni & Sauce:
12 oz rigatoni pasta
3 tbsp unsalted butter
5 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
6 oz Velveeta cheese, cubed
1½ cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
½ cup shredded sharp cheddar cheese
4 oz cream cheese, softened
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp Italian seasoning
Salt and black pepper, to taste
2 tbsp chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of generously salted water to a boil. Add the rigatoni and cook until tender but still slightly firm in the center. Drain well and set aside.
2. Pat the chicken strips completely dry so they sear properly. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper, pressing the seasoning firmly into all sides.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken strips in a single layer. Let them cook undisturbed for a few minutes so a deep golden crust forms. Flip and cook the other side until fully done and beautifully caramelized on the outside with a juicy tender center.
4. During the last minute of cooking, add the remaining tablespoon of butter and the minced garlic to the pan. Spoon the melted garlic butter over every chicken strip repeatedly until each piece is glistening and richly coated. Transfer to a plate and keep warm.
5. Reduce the heat to medium and add the butter for the sauce to the same skillet. Once melted, stir in the garlic and cook briefly until fragrant, scraping up all the flavorful browned bits from the bottom of the pan.
6. Pour in the chicken broth and heavy cream, stirring gently as the mixture comes to a light simmer.
7. Add the Velveeta cubes and stir continuously until completely melted and smooth.
8. Add the softened cream cheese and stir until fully incorporated and silky.
9. Gradually mix in the mozzarella, Parmesan, and cheddar, stirring steadily after each addition until the sauce becomes thick, intensely glossy, and deeply creamy with visible melted cheese richness throughout.
10. Stir in the Cajun seasoning, smoked paprika, and Italian seasoning. Taste and adjust salt and pepper as needed.
11. Add the cooked rigatoni and fold everything together until every tube is fully coated inside and out and the sauce fills the hollow center of every piece clinging heavily throughout.
12. Let it sit on low heat for a minute so the sauce settles and thickens beautifully around every piece.
13. Serve the creamy four-cheese rigatoni on one side of the plate and arrange the Cajun garlic butter chicken strips alongside. Drizzle any remaining garlic butter from the pan over the chicken and finish with chopped parsley.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

04/09/2026

Cajun Garlic Butter Shrimp with Creamy Velveeta Cheddar Rotini

Ingredients:

For the Shrimp:
1½ lbs large raw shrimp, peeled and deveined
1½ tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced

For the Rotini & Sauce:
12 oz rotini pasta
3 tbsp unsalted butter
5 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
6 oz Velveeta cheese, cubed
1½ cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 oz cream cheese, softened
½ cup freshly grated Parmesan cheese
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of generously salted water to a boil. Add the rotini and cook until tender but still slightly firm in the center. Drain well and set aside.
2. Pat the shrimp completely dry and season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper on all sides.
3. Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2 to 3 minutes on each side until they turn pink with deep golden caramelized edges and a slightly crisp exterior.
4. Add the minced garlic to the pan during the last 30 seconds and stir it around the shrimp until fragrant. Spoon the melted garlic butter over every shrimp until glistening. Transfer to a plate and keep warm.
5. Reduce the heat to medium and add the butter for the sauce to the same skillet. Once melted, stir in the garlic and cook briefly until fragrant, scraping up any flavorful bits from the bottom of the pan.
6. Pour in the chicken broth and heavy cream, stirring gently as the mixture comes to a light simmer.
7. Add the Velveeta cubes and stir continuously until completely melted and smooth.
8. Add the softened cream cheese and stir until fully incorporated and silky.
9. Gradually mix in the cheddar, mozzarella, and Parmesan, stirring steadily after each addition until the sauce becomes thick, intensely glossy, and deeply cheesy with visible melted cheese richness throughout.
10. Stir in the Cajun seasoning, smoked paprika, and garlic powder. Taste and adjust salt and pepper as needed.
11. Add the cooked rotini and fold everything together until every spiral is fully coated and the sauce fills every groove and curve of the pasta clinging heavily throughout.
12. Let it sit on low heat for a minute so the sauce settles and thickens around every piece.
13. Serve the creamy rotini on one side of the plate and arrange the Cajun garlic butter shrimp alongside. Drizzle any remaining garlic butter from the pan over the shrimp and finish with chopped parsley.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

04/09/2026

Crockpot Taco Casserole

Ingredients:

1½ lb ground beef
1 small yellow onion, finely diced
2 garlic cloves, minced
2 to 3 tbsp taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) Rotel diced tomatoes with green chiles
1 can (10.5 oz) cream of chicken soup
½ cup salsa, medium or hot
½ cup low sodium beef broth
8 to 10 small corn tortillas, torn into 2 inch strips
2 cups Mexican blend cheese, shredded and divided
Cooking spray
Sour cream for serving
Guacamole for serving
Fresh cilantro for garnish

Directions:

1. Heat a skillet over medium high heat and cook the ground beef with the diced onion for about 6 to 8 minutes until the beef is browned. Add the minced garlic and cook for another minute. Drain any excess grease.
2. Stir the taco seasoning into the cooked beef mixture until well combined. Remove the skillet from the heat.
3. Lightly coat the inside of the slow cooker with cooking spray.
4. Add one third of the tortilla strips to the bottom of the slow cooker. Top with one third of the beef mixture, then one third of the black beans, corn, and Rotel tomatoes. Sprinkle about one third cup of the shredded cheese over the layer.
5. Repeat the layering process two more times with the remaining tortillas, beef mixture, beans, corn, tomatoes, and cheese.
6. In a bowl, whisk together the cream of chicken soup, salsa, and beef broth until smooth.
7. Pour the sauce evenly over the layered ingredients in the slow cooker.
8. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until everything is heated through and the tortillas are tender.
9. Sprinkle the remaining ½ cup of shredded cheese over the top, cover again, and cook for another 20 minutes until the cheese is fully melted.
10. Serve the casserole in bowls and top with sour cream, guacamole, and fresh cilantro.

Cooking Time: 4 to 5 hours | Servings: 4 | Calories: ~620 per serving

04/09/2026

Slow Cooker Pot Roast

Ingredients:

3 lb beef chuck roast
1 lb baby Yukon Gold potatoes
3 large carrots, cut into 2 inch pieces
1 large yellow onion, quartered
4 garlic cloves, minced
2 cups low sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp vegetable oil
1½ tsp salt
½ tsp black pepper
2 tbsp cornstarch
2 tbsp cold water

Directions:

1. Season the chuck roast on all sides with salt and black pepper.
2. Heat the vegetable oil in a large skillet over high heat. Sear the roast for about 4 minutes on each side until a deep brown crust forms. Transfer the roast to the slow cooker.
3. Arrange the onion and minced garlic around the roast in the slow cooker. Add the potatoes and carrots around the meat.
4. In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.
5. Pour the broth mixture over the roast and vegetables.
6. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours until the roast is very tender and easily pulls apart with a fork.
7. Remove the roast and vegetables from the slow cooker and transfer them to a serving platter.
8. Pour the cooking liquid into a saucepan. In a small bowl, mix the cornstarch with the cold water to form a slurry, then whisk it into the liquid.
9. Bring the gravy to a boil over medium high heat and cook for about 5 minutes until thickened.
10. Slice or shred the pot roast and serve it with the vegetables, spooning the gravy over the top.

Cooking Time: 8 to 10 hours | Servings: 6 | Calories: ~520 per serving

04/09/2026

Garlic Butter Chicken Rotini with Creamy Sun Dried Tomato Sauce

Ingredients:

For the chicken:
2 lb chicken breast, sliced into strips
4 tbsp unsalted butter
4 garlic cloves, minced
2 tsp Cajun seasoning
1 tsp smoked paprika
1 tsp red pepper flakes
Salt and black pepper, to taste
Fresh parsley, chopped

For the rotini:
1 lb rotini pasta
3 tbsp unsalted butter
4 garlic cloves, minced
½ cup sun dried tomatoes, chopped
1½ cups heavy cream
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
4 oz provolone cheese, shredded
Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the rotini and cook until tender with a slight bite according to the package directions. Drain the pasta and set it aside.
2. Place the chicken strips in a bowl and season them with Cajun seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Toss until the chicken is evenly coated.
3. Heat a large skillet over medium high heat and melt the butter. Add the minced garlic and cook briefly until fragrant.
4. Add the seasoned chicken to the skillet and cook for about 4 to 5 minutes per side until the strips develop a deep golden color and are fully cooked. Spoon the garlic butter over the chicken as it cooks. Transfer the chicken to a plate and keep warm.
5. In another large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until aromatic.
6. Stir in the chopped sun dried tomatoes and cook for about 2 minutes until they soften slightly and release their flavor.
7. Pour in the heavy cream and stir gently while the mixture begins to warm and lightly simmer.
8. Add the provolone and mozzarella cheese and stir continuously until they melt smoothly into the cream.
9. Stir in the Parmesan cheese and continue mixing until the sauce becomes thick, creamy, and lightly tinted from the tomatoes.
10. Season the sauce with salt and black pepper to taste.
11. Add the cooked rotini to the skillet and toss gently so every spiral is coated with the creamy sun dried tomato cheese sauce.
12. Return the chicken to the skillet and mix everything together until evenly combined.
13. Let the pasta cook together for about a minute so the sauce thickens and clings to the rotini.
14. Serve hot in bowls and garnish with chopped parsley and extra Parmesan.

Cooking Time: 35 minutes | Servings: 4 | Calories: ~910 per serving

04/08/2026

Cajun Garlic Butter Beef Tips with Creamy Four-Cheese Penne

Ingredients:

For the Beef Tips:
1½ lbs flank steak, cut into thick bite-sized tips
1½ tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced

For the Penne & Sauce:
12 oz penne pasta
3 tbsp unsalted butter
5 cloves garlic, minced
1½ cups heavy cream
½ cup beef broth
4 oz cream cheese, softened
1½ cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
½ cup shredded sharp cheddar cheese
½ cup shredded provolone cheese
1 tsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
2 tbsp chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of generously salted water to a boil. Add the penne and cook until tender but still slightly firm in the center. Drain well and set aside.
2. Pat the flank steak tips dry so they sear properly. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper, pressing the seasoning firmly into all sides of the meat.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the beef tips in a single layer. Let them cook undisturbed for a few minutes so a deep golden crust forms on the bottom. Flip and cook the other side until caramelized and seared with a juicy tender center.
4. During the last minute of cooking, add the remaining tablespoon of butter and the minced garlic to the pan. Spoon the melted garlic butter over the beef tips repeatedly until every piece is glistening. Transfer to a plate and keep warm.
5. Reduce the heat to medium and add the butter for the sauce to the same skillet. Once melted, stir in the garlic and cook briefly until fragrant, scraping up any flavorful bits from the bottom of the pan.
6. Pour in the beef broth and heavy cream, stirring gently as the mixture comes to a light simmer.
7. Add the softened cream cheese and stir continuously until completely melted and smooth.
8. Gradually mix in the mozzarella, Parmesan, cheddar, and provolone, stirring steadily after each addition until the sauce becomes thick, glossy, and intensely creamy.
9. Stir in the Cajun seasoning and smoked paprika. Taste and adjust salt and pepper as needed.
10. Add the cooked penne and fold everything together until every tube is fully coated inside and out and the sauce settles into the ridges of the pasta.
11. Let it sit on low heat for a minute so the sauce thickens and clings beautifully to every piece.
12. Serve the creamy four-cheese penne on one side of the plate and arrange the garlic butter beef tips alongside. Drizzle any remaining garlic butter from the pan over the beef and finish with chopped parsley.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4

04/08/2026

Garlic Butter Chicken Bites with Creamy Velveeta Parmesan Twisted Pasta

Ingredients:

For the chicken:
2 lb chicken breast, cut into bite size pieces
4 tbsp unsalted butter
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp onion powder
1 tsp Italian seasoning
Salt and black pepper, to taste
Fresh parsley, chopped

For the twisted pasta:
1 lb twisted pasta (rotini or fusilli)
3 tbsp unsalted butter
4 garlic cloves, minced
1½ cups heavy cream
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
4 oz cream cheese, cubed
Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the twisted pasta and cook until tender with a slight bite according to the package directions. Drain the pasta and set it aside.
2. Place the chicken pieces in a bowl and season them with smoked paprika, onion powder, Italian seasoning, salt, and black pepper. Toss until the chicken is evenly coated.
3. Heat a large skillet over medium high heat and melt the butter. Add the minced garlic and cook briefly until fragrant.
4. Add the seasoned chicken pieces to the skillet and cook for about 4 to 5 minutes per side until they develop a deep golden color and are fully cooked. Spoon the garlic butter from the pan over the chicken as it cooks. Transfer the chicken to a plate and keep warm.
5. In another large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until aromatic.
6. Pour in the heavy cream and stir gently as the cream begins to warm and lightly simmer.
7. Add the Velveeta and cream cheese cubes and stir until both cheeses melt smoothly into the sauce.
8. Stir in the mozzarella and Parmesan cheese and continue mixing until the sauce becomes thick, creamy, and glossy.
9. Season the sauce with salt and black pepper to taste.
10. Add the cooked twisted pasta to the skillet and toss gently until every spiral is coated with the creamy Velveeta Parmesan sauce.
11. Serve the garlic butter chicken bites beside the creamy twisted pasta or gently place the chicken over the pasta.
12. Finish with chopped parsley and extra Parmesan sprinkled over the top.

Cooking Time: 35 minutes | Servings: 4 | Calories: ~910 per serving

04/08/2026

Garlic Butter Steak Tips with Creamy Velveeta Mozzarella Linguine

Ingredients:

For the steak tips:
2 lb beef steak tips
4 tbsp unsalted butter
4 garlic cloves, minced
2 tsp Cajun seasoning
1 tsp smoked paprika
1 tsp onion powder
Salt and black pepper, to taste
Fresh parsley, chopped

For the linguine:
1 lb linguine pasta
3 tbsp unsalted butter
4 garlic cloves, minced
1½ cups heavy cream
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
4 oz cream cheese, cubed
Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook until tender with a slight bite according to the package directions. Drain the pasta and set it aside.
2. Pat the steak tips dry with paper towels so they sear properly. Season the meat with Cajun seasoning, smoked paprika, onion powder, salt, and black pepper, making sure all sides are coated.
3. Heat a large skillet over high heat and melt the butter. Once the butter begins to foam, add the steak tips in a single layer.
4. Let the steak cook without moving for about 2 to 3 minutes so a rich crust forms. Turn the pieces and cook another 2 to 3 minutes until nicely browned while still tender inside.
5. Add the minced garlic during the last minute of cooking and spoon the garlic butter over the steak tips. Transfer the steak to a plate along with the buttery juices.
6. In another skillet, melt the butter over medium heat. Add the minced garlic and cook briefly until fragrant.
7. Pour in the heavy cream and stir gently while the cream warms and begins to lightly simmer.
8. Add the Velveeta and cream cheese cubes and stir until both cheeses melt smoothly into the cream.
9. Stir in the mozzarella and Parmesan cheese and continue mixing until the sauce becomes thick, creamy, and glossy.
10. Season the sauce with salt and black pepper to taste.
11. Add the cooked linguine to the skillet and toss gently until every strand is coated in the creamy cheese sauce.
12. Serve the steak tips on one side of the plate with the creamy linguine beside them. Spoon a little of the garlic butter juices over the steak and garnish with chopped parsley and extra Parmesan.

Cooking Time: 35 minutes | Servings: 4 | Calories: ~940 per serving

04/08/2026

Cajun Garlic Butter Shrimp Fettuccine in Creamy Mozzarella Parmesan Sauce

Ingredients:

For the Shrimp:
1½ lbs large raw shrimp, peeled and deveined
1½ tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter

For the Fettuccine & Sauce:
12 oz fettuccine
3 tbsp unsalted butter
5 cloves garlic, minced
1½ cups heavy cream
½ cup chicken broth
4 oz cream cheese, softened
1½ cups shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
½ tsp Cajun seasoning
½ tsp Italian seasoning
Salt and black pepper, to taste
2 tbsp chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of generously salted water to a boil. Add the fettuccine and cook until tender but still slightly firm. Drain well and set aside.
2. Pat the shrimp dry and season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper on all sides.
3. Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2 to 3 minutes on each side until they turn pink with deep golden caramelized edges. Transfer to a plate and keep warm.
4. Reduce the heat to medium and add the butter for the sauce to the same skillet. Once melted, stir in the minced garlic and cook briefly until fragrant, scraping up any flavorful bits from the bottom of the pan.
5. Pour in the chicken broth and heavy cream, stirring gently as the mixture comes to a light simmer.
6. Add the softened cream cheese and stir continuously until completely melted and smooth.
7. Gradually mix in the mozzarella and Parmesan, stirring steadily after each addition until the sauce becomes thick, glossy, and deeply creamy.
8. Stir in the Cajun seasoning and Italian seasoning. Taste and adjust salt and pepper as needed.
9. Add the cooked fettuccine and toss using tongs until every strand is fully coated and the sauce clings beautifully to the pasta.
10. Let it sit on low heat for a minute so the sauce settles and thickens around the noodles.
11. Serve the creamy fettuccine on one side of the plate and arrange the Cajun garlic butter shrimp alongside. Spoon extra sauce over everything and finish with chopped parsley.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

04/07/2026

Cajun Garlic Butter Steak Strips with Creamy Velveeta Parmesan Spaghetti

Ingredients:

For the Steak:
1½ lbs sirloin steak, cut into thick strips
1½ tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced

For the Spaghetti & Sauce:
12 oz spaghetti
3 tbsp unsalted butter
5 cloves garlic, minced
1½ cups heavy cream
½ cup beef broth
6 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
4 oz cream cheese, softened
1 tsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
2 tbsp chopped fresh parsley, for garnish

Directions:

1. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until tender but still slightly firm in the center. Drain well and set aside.
2. Pat the steak strips dry so they sear properly. Season evenly with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper, pressing the seasoning into the meat on all sides.
3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer. Let them cook undisturbed for a few minutes so a deep golden crust forms. Flip and cook the other side until caramelized and seared to a juicy tender center.
4. During the last minute of cooking, add the remaining tablespoon of butter and the minced garlic to the pan. Spoon the melted garlic butter over the steak repeatedly until every strip is glistening. Transfer to a plate and keep warm.
5. Reduce the heat to medium and add the butter for the sauce to the same skillet. Once melted, stir in the garlic and cook briefly until fragrant.
6. Pour in the beef broth and heavy cream, stirring gently as the mixture comes to a light simmer.
7. Add the Velveeta cubes and stir continuously until completely melted and smooth.
8. Add the softened cream cheese and stir until fully incorporated. Gradually mix in the mozzarella and Parmesan, stirring steadily until the sauce becomes thick, glossy, and intensely creamy.
9. Stir in the Cajun seasoning and smoked paprika. Taste and adjust salt and pepper as needed.
10. Add the cooked spaghetti and toss using tongs until every strand is fully coated and the sauce clings to the pasta in thick glossy ribbons.
11. Let it sit on low heat for a minute so the sauce settles and thickens around every strand.
12. Serve the creamy spaghetti on one side of the plate and arrange the garlic butter steak strips alongside. Drizzle any remaining garlic butter from the pan over the steak and finish with chopped parsley.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings:

04/07/2026

Cajun Garlic Butter Chicken Tortellini in Creamy Velveeta Cheese Sauce

Ingredients:

For the chicken
1 1/2 pounds boneless skinless chicken breast, cut into bite size pieces
3 tablespoons butter
5 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

For the tortellini and cheese sauce
20 ounces refrigerated cheese tortellini
3 tablespoons butter
4 cloves garlic, minced
1 1/2 cups heavy cream
6 ounces Velveeta cheese, cubed
4 ounces cream cheese, cubed
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded mozzarella cheese for topping
2 tablespoons chopped fresh parsley

Directions:

1. Preheat the oven to 375°F and lightly grease a medium baking dish.
2. Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions until just tender. Drain and set aside.
3. Melt the butter in a large skillet over medium high heat. Add the chicken pieces in a single layer and cook for several minutes until golden on the bottom.
4. Turn the chicken pieces and add the minced garlic, Cajun seasoning, smoked paprika, salt, and black pepper. Stir well and continue cooking until the chicken is fully cooked and coated in the garlic butter seasoning.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
7. Pour in the heavy cream and stir gently. Allow it to heat for a few minutes until it begins to thicken slightly.
8. Add the Velveeta cubes and cream cheese. Stir continuously until both cheeses melt and the sauce becomes smooth and creamy.
9. Stir in the mozzarella and Parmesan cheese. Continue stirring until the sauce becomes thick and glossy.
10. Add the cooked tortellini and Cajun chicken to the skillet and mix gently until everything is coated with the creamy cheese sauce.
11. Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining mozzarella evenly across the top.
12. Bake for about 18 to 20 minutes until the cheese is melted and bubbly with golden brown spots.
13. Sprinkle chopped parsley over the top before serving.

Cooking Time: 35 minutes | Servings: 6 | Calories: ~750 per serving

Grandma's Recipes

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