Cajun Garlic Cream Penne with Velveeta Chicken
Ingredients:
1 lb penne pasta
2 large chicken breasts (about 1½ lbs)
2 tbsp olive oil
2 tbsp butter
1½ tbsp Cajun seasoning (plus more to taste)
4 cloves garlic, minced
2 cups heavy cream
8 oz Velveeta, cubed
1 cup shredded mozzarella
½ cup grated Parmesan
½ tsp smoked paprika
½ tsp black pepper
½ tsp kosher salt (to taste)
2 tbsp parsley, chopped
Directions:
1. Boil a pot of salted water and cook penne until al dente. Drain, toss lightly with olive oil, and set aside.
2. Slice chicken into thinner cutlets. Pat dry and coat generously with Cajun seasoning.
3. Heat olive oil and butter in a skillet over med-high. Sear chicken 5–6 min per side until golden and cooked through. Transfer to a plate, rest 5 min, then cut into strips.
4. Reduce heat to med. Add garlic to the same skillet and sauté for 1 min.
5. Stir in heavy cream. Add Velveeta, mozzarella, and Parmesan, whisking until melted into a creamy sauce.
6. Season with smoked paprika, black pepper, and salt. Add more Cajun seasoning if you want extra spice.
7. Add cooked penne to the skillet and fold until evenly coated.
8. Serve pasta with sliced Cajun chicken on top or alongside. Spoon extra sauce over and garnish with parsley.
Cooking Time: 35 min
Servings: 4
Calories: 755 per serving