Creamy Cajun Chicken Penne in Garlic Butter Velveeta Alfredo Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, sliced thick
1½ teaspoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz penne pasta
2 tablespoons chopped fresh parsley (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain, drizzle with a touch of olive oil, and set aside.
2. In a bowl, season the chicken with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss until evenly coated.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken and sear until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the pan and set aside.
4. In the same skillet, lower the heat to medium and melt the remaining tablespoon of butter. Add minced garlic and cook for about 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and bring to a gentle simmer.
6. Reduce the heat to low and add Velveeta cubes, stirring until melted and smooth. Gradually add mozzarella and Parmesan, stirring continuously until the sauce becomes thick, creamy, and glossy.
7. Sprinkle in Italian seasoning and a pinch of extra Cajun spice for added heat if desired. Taste and adjust seasoning with salt and pepper.
8. Add the cooked penne to the sauce and toss gently until every tube is coated with the creamy Velveeta Alfredo sauce.
9. Return the seared chicken to the pan and either mix it together.
10. Finish with a sprinkle of fresh parsley and a bit of Parmesan for that perfect finishing touch.
Cooking Time:30 minutes
Servings:4
Calories: 750 per serving