Creamy Garlic Butter Chicken Penne with Cheesy Mozzarella Sauce
Ingredients:
1½ lbs boneless, skinless chicken breasts, cut into thick strips
1½ teaspoons Cajun seasoning
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
12 oz penne pasta
1 cup heavy cream
½ cup chicken broth
4 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
2 tablespoons chopped parsley
Directions:
1. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
2. Season the chicken with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss well to coat.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 6–8 minutes, turning occasionally, until golden brown and fully cooked. Remove from the pan and set aside.
4. Lower the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and bring it to a gentle simmer.
6. Add Velveeta and stir until melted and smooth. Gradually add mozzarella and Parmesan, stirring until the sauce becomes thick and creamy.
7. Stir in Italian seasoning and adjust salt and pepper to taste.
8. Add the cooked penne to the sauce and toss until well coated. Let it simmer for 1–2 minutes on low heat to absorb flavor.
9. Serve with the golden garlic butter chicken arranged beside or over the pasta. Garnish with parsley and extra Parmesan if you like.
Cooking Time:30 minutes
Servings:4
Calories: 810 per serving