Ingredients
Scale
- 2 medium chicken breasts, sliced into thick strips
- 10 oz penne pasta
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1¼ cups heavy cream
- ½ cup low-sodium chicken broth
- 3 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 2 oz cream cheese, softened
- ½ teaspoon Italian seasoning
- Chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- Pat the chicken pieces dry and season them generously with Cajun seasoning, smoked paprika, salt, and pepper.
- Sear the chicken: In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden-brown and fully cooked. Remove from the pan and keep warm.
- Start the sauce: Reduce heat to medium. In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook for 30 seconds, stirring constantly until fragrant.
- Build the base: Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan. Bring to a gentle simmer.
- Melt the cheeses: Add Velveeta and cream cheese first, whisking until smooth. Gradually stir in mozzarella and Parmesan until the sauce turns glossy, thick, and creamy.
- Season the sauce: Add Italian seasoning, a pinch of Cajun spice for extra flavor, and salt and pepper to taste. Simmer on low for 2 minutes until the sauce slightly thickens.
- Combine the pasta: Toss the cooked penne into the sauce, stirring gently until each tube is coated with the rich, cheesy Cajun sauce. Add a splash of pasta water if you want a silkier texture.
- Bring it together: Return the chicken to the skillet and spoon the sauce over it. Let it warm together for a minute before removing from heat.
- Serve: Plate the creamy Cajun penne and arrange the chicken beside it. Finish with a sprinkle of parsley and a touch of Parmesan on top.
Notes
- Reserve pasta water to adjust sauce consistency.
- Use freshly grated Parmesan for best flavor.
- Add extra Cajun spice if you prefer more heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American