Cheesy Garlic Butter Chicken Penne with Alfredo Cream
Ingredients:
1 pound penne pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 tablespoons butter, divided
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup heavy cream
1 cup chicken broth
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1/2 cup Velveeta cheese, cubed
Directions:
Cook the penne pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, season the chicken pieces with salt, pepper, Cajun seasoning, garlic powder, and onion powder. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken and cook until 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. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, and bring to a simmer. Reduce heat to low and stir in the softened cream cheese, mozzarella cheese, Parmesan cheese, and Velveeta cheese until smooth and melted. 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. Serve immediately, ensuring each portion has plenty of chicken and is smothered in the creamy cheese sauce.
Cooking Time: 30 minutes | Servings: 6 | Calories: 750