Garlic Butter Alfredo Chicken with Cheesy Penne Pasta
Ingredients:
1 pound penne pasta
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 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 tablespoons chopped fresh parsley, for garnish
Directions:
Cook the penne pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Remove the chicken from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, and bring to a simmer. Reduce the heat to low and stir in the softened cream cheese until smooth. Add the Parmesan cheese, mozzarella cheese, and cheddar cheese, stirring until melted and the sauce is smooth and creamy. Return the cooked chicken to the skillet with the cheese sauce. Add the cooked penne pasta to the skillet and toss to coat everything evenly in the sauce. Stir until heated through and the pasta is well coated. Garnish with chopped fresh parsley before serving.
Cooking Time: 30 minutes | Servings: 6 | Calories: 750