Description
This Creamy Garlic Butter Chicken with Cheesy Penne and Parmesan Sauce is a comforting and indulgent one-pan dish featuring tender Cajun-seasoned chicken breast seared to golden perfection, tossed with al dente penne pasta coated in a rich, velvety sauce made from heavy cream, Velveeta, mozzarella, and Parmesan cheeses. Perfect for a satisfying family dinner, this recipe combines bold spices and creamy textures for an irresistible meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 tsp Cajun seasoning
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
Pasta
- 8 oz penne pasta
- Salt, for boiling water
Sauce
- 1 cup heavy cream
- 1 cup Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves minced garlic
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain the pasta, reserving half a cup of the cooking water for later use.
- Season the Chicken: Pat the chicken strips dry and season them evenly with Cajun seasoning, paprika, salt, and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4-5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Reduce the heat to medium-low. Add the unsalted butter to the skillet, then add the minced garlic. Sauté for 1-2 minutes until fragrant but not browned.
- Make the Sauce: Pour in the heavy cream, stirring to combine. Add the Velveeta cheese cubes and stir until melted and smooth.
- Add Cheeses: Stir in the shredded mozzarella and grated Parmesan cheeses. Continue cooking and stirring until the sauce thickens, about 3-5 minutes. If the sauce becomes too thick, add a few tablespoons of the reserved pasta water to reach the desired consistency.
- Toss Pasta & Chicken: Add the drained penne pasta to the sauce and toss to coat evenly. Return the cooked chicken strips to the skillet and simmer everything together for 2-3 minutes so the flavors meld.
- Serve: Serve the creamy garlic butter chicken and cheesy penne hot, garnished with fresh parsley if desired.
Notes
- For milder flavor, reduce Cajun seasoning to 1/2 teaspoon or omit it.
- You can substitute Velveeta with another processed cheese or cream cheese for a different texture.
- Reserve pasta water is useful for thinning the sauce without diluting flavor.
- This dish pairs well with a crisp green salad or steamed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
