Description

This Creamy Garlic Butter Chicken with Cheesy Penne and Parmesan Sauce is a rich and satisfying dish perfect for a comforting dinner. Tender chicken breasts are seasoned with Cajun spices, seared to golden perfection, and simmered in a luscious sauce made with heavy cream, Velveeta, mozzarella, and Parmesan cheeses. Tossed with perfectly cooked penne pasta, this meal combines hearty flavors and creamy textures for an indulgent yet easy-to-make dinner that serves four.

Ingredients

Scale

Chicken and Seasonings

1 lb boneless, skinless chicken breasts
1 tsp Cajun seasoning
1 tsp paprika
Salt, to taste
Pepper, to taste

Pasta

8 oz penne pasta

Sauces and Cheeses

1 cup heavy cream
1 cup Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese

Other Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
2 cloves minced garlic (or about 1 tbsp minced garlic)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta until al dente. Drain the pasta and reserve half a cup of the pasta cooking water for later use.
Season the Chicken: Pat the chicken breasts dry and season them evenly with Cajun seasoning, paprika, salt, and pepper to taste.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Garlic: Reduce the heat to medium-low. Add the unsalted butter and minced garlic to the same skillet and sauté until the garlic is fragrant, about 1-2 minutes, being careful not to burn it.
Create the Cream Sauce: Pour in the heavy cream and stir in the Velveeta cheese cubes until melted and smooth, forming a creamy base.
Add Cheeses: Stir in the shredded mozzarella and grated Parmesan cheeses. Continue stirring until the sauce thickens, adding reserved pasta water as needed to reach your desired sauce consistency.
Combine Pasta and Chicken: Stir the cooked penne into the cheese sauce until well coated. Return the seared chicken to the pan and let everything simmer together briefly to meld the flavors.
Serve: Serve the creamy garlic butter chicken with cheesy penne hot, optionally garnished with fresh parsley for a pop of color and freshness.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Velveeta cheese adds a creamy melt but can be replaced with cream cheese for a different texture.
Adjust spice levels by adding more or less Cajun seasoning according to preference.
Reserve pasta water is key for adjusting sauce thickness without diluting flavor.
Fresh parsley or basil makes an excellent garnish to brighten the dish.