Chicken Penne in Velveeta Garlic Butter Alfredo with Mozzarella Cream Sauce
Ingredients:
1 pound penne pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
4 ounces cream cheese, softened
1/2 cup heavy cream
1 (12-ounce) jar Alfredo sauce
8 ounces Velveeta cheese, cubed
1 cup shredded mozzarella cheese
Salt and pepper to taste
Directions:
Cook the penne pasta according to package directions. Drain and set aside.
While the pasta is cooking, heat the olive oil and butter 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 Cajun seasoning, paprika, salt, and pepper. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it.
Reduce the heat to low. Add the cream cheese and heavy cream to the skillet. Stir until the cream cheese is melted and smooth.
Pour in the Alfredo sauce and add the cubed Velveeta cheese. Stir continuously until the Velveeta is completely melted and the sauce is smooth and creamy.
Add the cooked pasta and cooked chicken to the skillet. Toss to coat everything evenly in the sauce.
Stir in 3/4 cup of the shredded mozzarella cheese. Continue stirring until the mozzarella is melted and the sauce is thick and glossy.
Transfer the pasta to a serving dish. Sprinkle the remaining 1/4 cup of mozzarella cheese over the top.
Serve immediately, with extra cheese on the side if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750 calories per serving