Cheesy Garlic Cajun Chicken with Penne in Alfredo Sauce
Ingredients:
1 pound penne pasta
2 boneless, skinless chicken breasts (about 1.5 pounds)
2 tablespoons olive oil
4 tablespoons butter, divided
2 teaspoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
2 cups heavy cream
1 cup chicken broth
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 cloves garlic, minced
Directions:
Cook the penne pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, cut the chicken breasts into bite-sized pieces. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken pieces and season with Cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low. Add the softened cream cheese, Parmesan cheese, mozzarella cheese, and cheddar cheese. Stir until the cheeses are melted and the sauce is smooth and creamy. Add the cooked penne pasta to the skillet with the cheese sauce. Toss to coat the pasta evenly. Add the cooked chicken back to the skillet and stir to combine. Heat through. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 650