Cheesy Alfredo Garlic Butter Chicken with Penne Pasta
Ingredients:
1 pound penne pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter, divided
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons Cajun seasoning
1 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream
1/2 cup chicken broth
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Directions:
Cook the penne pasta according to package directions until al dente. Drain and set aside. While the pasta is cooking, prepare the chicken. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Season the chicken pieces with garlic powder, onion powder, Cajun seasoning, salt, and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the heavy cream and chicken broth. Bring to a simmer, then whisk in the softened cream cheese until smooth. Stir in the Parmesan cheese, mozzarella cheese, and cheddar cheese until melted and the sauce is smooth and creamy. Add the cooked penne pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce, and stir to combine. Serve immediately.
Cooking Time: 25 minutes | Servings: 6 | Calories: 850