Cajun Chicken Penne in Creamy Velveeta Mozzarella Sauce

 

.5 lbs boneless skinless chicken breasts, cut into thick-cut strips
12 oz penne pasta
5 tbsp unsalted butter, divided
6 cloves garlic, minced
2 tbsp Cajun seasoning, divided
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1.5 cups heavy cream
1 cup whole milk
8 oz Velveeta, cubed
4 oz cream cheese, softened and cubed
1.5 cups freshly shredded mozzarella
3/4 cup freshly grated Parmesan
2 tbsp fresh parsley, chopped
1/2 tsp dried basil

#instructions :

Cook penne in salted boiling water until al dente, drain.
Pat chicken dry and toss with 1.5 tbsp Cajun seasoning, smoked paprika, salt, and pepper.
Melt 2 tbsp butter in a large deep pan over medium-high heat.
Sear chicken strips 3-4 minutes per side until thick-cut pieces are golden-brown with crispy Cajun crust. Remove.
Add remaining 3 tbsp butter, garlic, and remaining Cajun seasoning, stirring 30 seconds.
Pour in heavy cream and milk, bringing to a gentle simmer.
Add Velveeta and cream cheese cubes, whisking until fully melted and smooth.
Stir in mozzarella and Parmesan one handful at a time until the sauce is visibly thick, glossy, and velvety.
Add penne and toss until every tube is fully drenched in Velveeta mozzarella sauce, sprinkling dried basil throughout.
Plate chicken on one side and penne on the other, finish with parsley.