Cheddar Mozzarella Garlic Butter Chicken with Creamy Penne Alfredo
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
4 tbsp butter, divided
4 cloves garlic, minced
1 tsp Cajun seasoning
1/2 tsp paprika
1/4 tsp black pepper
Salt to taste
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
For the Penne Alfredo:
1 lb penne pasta
6 tbsp butter
4 cloves garlic, minced
4 cups heavy cream
4 oz cream cheese, softened
1 cup grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp nutmeg
Salt and pepper to taste
Directions:
1. Cook the Penne: Cook penne pasta according to package directions until al dente. Drain and set aside.
2. Prepare the Chicken: Season chicken pieces with Cajun seasoning, paprika, salt, and pepper.
3. Sear the Chicken: In a large skillet, melt 2 tbsp butter over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
4. Make Garlic Butter: In the same skillet, melt remaining 2 tbsp butter. Add minced garlic and cook until fragrant, about 1 minute.
5. Combine Chicken and Garlic Butter: Return the cooked chicken to the skillet with the garlic butter. Toss to coat.
6. Melt the Cheeses: Sprinkle cheddar and mozzarella cheese over the chicken. Cover the skillet and let the cheese melt, about 2-3 minutes. Remove from heat and set aside.
7. Make the Alfredo Sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
8. Add Cream and Cream Cheese: Pour in heavy cream and add softened cream cheese. Whisk until smooth.
9. Stir in Parmesan and Spices: Stir in grated Parmesan cheese, garlic powder, nutmeg, salt, and pepper. Simmer until the sauce thickens slightly, about 5-7 minutes, stirring occasionally.
10. Combine Pasta and Alfredo: Add the cooked penne pasta to the Alfredo sauce. Toss to coat evenly.
11. Serve: Serve the creamy penne Alfredo immediately, topped with the cheddar mozzarella garlic butter chicken.
Cooking Time: 30 minutes | Servings: 6 | Calories: 850