Cheesy Garlic Butter Chicken Penne in Creamy Mozzarella Alfredo Sauce
Ingredients:
2 large boneless, skinless chicken breasts, cut into thick strips
1½ teaspoons Cajun seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
5 cloves fresh garlic, minced
12 ounces penne pasta
1 cup low-sodium chicken broth
1½ cups heavy cream (36% milk fat)
4 ounces Velveeta cheese, cut into cubes
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
1 tablespoon chopped fresh parsley, plus more for garnish
Directions:
1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package directions. Drain, drizzle lightly with olive oil, and set aside.
2. Pat the chicken dry with paper towels. Season with Cajun seasoning, salt, black pepper, and smoked paprika, tossing to coat evenly.
3. In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken in a single layer and sear for 5 to 6 minutes per side until golden brown and cooked through with lightly crisped edges. Remove and set aside.
4. In the same skillet, melt another tablespoon of butter if needed, then add minced garlic. Sauté for about 30 seconds, stirring until fragrant and lightly golden.
5. Pour in the chicken broth, stirring to loosen any browned bits from the pan. Let it simmer for 1 to 2 minutes to absorb flavor.
6. Lower the heat to medium and pour in the heavy cream. Add Velveeta cubes and whisk gently until fully melted and smooth.
7. Gradually stir in mozzarella and Parmesan cheeses until the sauce thickens into a glossy, creamy consistency.
8. Season the sauce with garlic powder, then stir in chopped parsley. Taste and adjust seasoning if needed.
9. Add the cooked penne to the skillet and toss until each piece is fully coated in the creamy sauce. Let it sit for 1 to 2 minutes over low heat so the sauce clings perfectly.
10. Arrange the penne on a plate beside the golden chicken strips. Drizzle a bit of the sauce over the chicken and garnish with fresh parsley and extra Parmesan before serving.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~710 per serving