Cheesy Garlic Butter Chicken Penne in Creamy Mozzarella Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick slices
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
12 oz penne pasta
2 tablespoons chopped fresh parsley (for garnish)
Directions:
1. Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Drain, drizzle lightly with olive oil, and set aside.
2. In a bowl, season the chicken slices with Cajun seasoning, garlic powder, paprika, salt, and pepper. Toss until evenly coated.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 6–8 minutes until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, lower the heat to medium and melt the remaining tablespoon of butter. Add minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Add heavy cream and stir well to combine.
6. Reduce the heat to low, then add Velveeta cubes and stir until melted and smooth. Gradually mix in mozzarella and Parmesan until the sauce becomes thick, glossy, and creamy.
7. Sprinkle in Italian seasoning and adjust the salt, pepper, and Cajun seasoning to your taste.
8. Add the cooked penne pasta to the sauce and toss gently until each piece is coated in creamy mozzarella sauce.
9. Return the seared chicken to the skillet and mix lightly or serve it beautifully arranged on one side of the pasta.
10. Garnish with fresh parsley and a sprinkle of Parmesan before serving.
Cooking Time:30 minutes
Servings:4
Calories: 740 per serving