Garlic Butter Alfredo Chicken with Linguine and Velveeta
Ingredients:
1 pound linguine pasta
2 pounds boneless, skinless chicken breasts
4 tablespoons butter, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (32 ounce) container chicken broth
1 cup heavy cream
8 ounces Velveeta cheese, cubed
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Directions:
Cook the linguine according to package directions until al dente. Drain and set aside. While the pasta is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the chicken and season with garlic powder, onion powder, Italian seasoning, 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 1 minute until fragrant. Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce the heat to low. Add the cubed Velveeta cheese, grated Parmesan cheese, and shredded mozzarella cheese. Stir continuously until the cheeses are melted and the sauce is smooth and creamy. Add the cooked linguine to the skillet with the cheese sauce. Toss to coat the pasta evenly. Add the cooked chicken to the pasta and sauce. Stir to combine. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 750