Description
A comforting dish that combines tender chicken and penne pasta in a rich, creamy Alfredo cheese sauce, perfect for family dinners or busy weeknights.
Ingredients
- 1 lb penne pasta
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tbsp olive oil, divided
- 4 tbsp butter, divided
- 4 garlic cloves, minced
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup heavy cream
- 1 cup chicken broth
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 1 cup shredded Parmesan
- 1/2 cup Velveeta cheese, cubed
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Season the chicken pieces with salt, pepper, Cajun seasoning, garlic powder, and onion powder.
- Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and keep warm.
- In the same skillet, melt the remaining 2 tbsp butter. Add the minced garlic and sauté for about a minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring as it begins to simmer.
- Lower the heat and whisk in the cream cheese until smooth. Add the mozzarella, Parmesan, and Velveeta, stirring until melted into a thick, creamy sauce.
- Add the cooked penne to the skillet, tossing until all pasta is coated in the sauce.
- Return the chicken to the skillet and stir gently to combine, warming through for a minute or two.
- Serve hot, garnished with extra Parmesan or parsley if desired.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat on low heat or in the microwave. For added nutrition, consider incorporating vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian