Garlic Butter Chicken Penne in Creamy Alfredo Cheese Sauce Made By Emily Wilkinson BEST CHEF

Ingredients

1 lb penne pasta

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

4 tablespoons olive oil, divided

4 tablespoons butter, divided

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup heavy cream

1 cup chicken broth

4 ounces cream cheese, softened

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

1/2 cup Velveeta cheese, cubed

Step-by-Step Instructions

Step 1: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, drizzle lightly with olive oil to prevent sticking, and set aside.

Step 2: While the pasta is cooking, place the chicken pieces in a bowl. Sprinkle them with salt, black pepper, Cajun seasoning, garlic powder, and onion powder. Toss until every piece is evenly coated. This quick step ensures that the chicken is flavorful through and through, not just on the surface.

Step 3: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in an even layer, being careful not to overcrowd the pan. Let the chicken cook undisturbed for a couple of minutes to achieve a golden crust before stirring. Cook for 6–8 minutes, until the chicken is browned and fully cooked through. Remove it from the skillet and set aside on a plate.

Step 4: In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Be careful not to let it burn, as garlic can turn bitter quickly.

Step 5: Pour in the heavy cream and chicken broth, scraping up any browned bits left in the pan from the chicken. Bring the mixture to a gentle simmer, allowing the flavors to meld together.

Step 6: Lower the heat and stir in the softened cream cheese until it begins to melt into the liquid. Then add the mozzarella, Parmesan, and Velveeta cubes. Stir continuously until everything is smooth, thick, and creamy. At this stage, the sauce should coat the back of a spoon.

Step 7: Add the cooked penne pasta into the skillet, tossing well to make sure every piece is coated in the cheesy Alfredo cream sauce. The pasta will absorb a little of the sauce as it rests, so be generous with mixing.

Step 8: Return the seared chicken to the skillet. Stir gently to combine, letting the chicken soak up some of that creamy sauce. Every bite should have both tender chicken and cheesy pasta.

#chicken & cheese pasta