🍽️Cajun Garlic Chicken Penne in Cheesy Velveeta Sauce

Ingredients:

1½ lbs boneless, skinless chicken breasts, sliced into strips
12 oz penne pasta
2 tbsp olive oil
3 tbsp unsalted butter, divided
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
Salt and black pepper, to taste
1¾ cups heavy cream
6 oz Velveeta, cubed
1 cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
½ tsp dried basil
½ tsp Italian seasoning
Fresh parsley or dried herbs, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper.
3. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and cook for 7–9 minutes until golden-brown, tender, and fully cooked. Stir in half the minced garlic during the last minute of cooking.
4. Add 2 tablespoons of butter and half of the Velveeta cubes to the pan. Stir until melted and the chicken is coated. Remove the chicken and keep warm.
5. In the same skillet, add the heavy cream and remaining garlic. Simmer over medium heat for 2–3 minutes.
6. Stir in the remaining Velveeta, mozzarella, and Parmesan. Stir until the sauce is smooth and creamy. Add dried basil and Italian seasoning.
7. Add the cooked penne to the sauce and toss until fully coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
8. Serve the cheesy pasta on one side of the plate and top the other side with the Cajun garlic chicken. Garnish with chopped parsley or extra herbs.

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