Cajun Garlic Chicken Penne in Velveeta Alfredo Cream Sauce
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons garlic butter
2 teaspoons Cajun seasoning
1 teaspoon paprika
1 pound penne pasta
4 tablespoons butter
4 cloves garlic, minced
4 tablespoons all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Directions:
1. Cook the chicken: In a large skillet, heat olive oil and garlic butter over medium-high heat. Add the chicken and season with Cajun seasoning and paprika. Cook until golden brown and cooked through, about 6-8 minutes. Set aside.
2. Cook the pasta: While the chicken is cooking, cook the penne pasta according to package directions until al dente. Drain and set aside.
3. Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
4. Add the cheeses: Reduce heat to low and stir in Velveeta cheese and cream cheese until melted and smooth. Add mozzarella cheese and Parmesan cheese, stirring until melted and creamy. Season with black pepper and red pepper flakes (if using).
5. Combine: Add the cooked penne pasta and cooked chicken to the skillet with the Alfredo sauce. Toss to coat evenly.
6. Serve: Serve immediately, garnished with additional Parmesan cheese, if desired.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 750