Cajun Garlic Chicken Penne in Velveeta Mozzarella Cream Sauce

 

Ingredients:

18 oz penne pasta
1 1/2 tablespoons olive oil
3 tablespoons butter
1 1/2 lbs chicken breast, cut into strips
1 1/2 teaspoons Cajun seasoning
3/4 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon black pepper
6 cloves garlic, minced
1 1/2 cups heavy cream
9 oz Velveeta, cubed
1 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
6 oz cream cheese, softened
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 cup reserved pasta water

Directions:

1. Bring a large pot of salted water to a boil, add the penne, and cook until just tender. Before draining, scoop out about three quarters cup of the pasta water and set it aside, then drain the pasta.
2. Heat the olive oil in a large skillet over medium high heat, add the chicken strips, and let them cook without moving for a few minutes to get a deep golden crust. Sprinkle in the Cajun seasoning, paprika, salt, and black pepper, then stir and continue cooking until fully done with slightly crispy edges.
3. Lower the heat slightly, add the butter, and let it melt into the chicken, then stir in the minced garlic and cook for about a minute until fragrant.
4. Pour in the heavy cream and stir gently, letting it heat through and begin to thicken.
5. Add the Velveeta and keep stirring until completely melted into a smooth creamy base, then add the cream cheese and mix until fully incorporated.
6. Stir in the mozzarella and Parmesan, mixing until the sauce becomes thick, glossy, and stretchy.
7. Sprinkle in the garlic powder and onion powder, then mix everything together.
8. Pour in a little of the reserved pasta water, just enough to loosen the sauce while keeping it rich and thick.
9. Add the cooked penne and toss lightly so it gets coated in the sauce.
10. Serve it your signature way with the chicken and pasta separated, both covered in that rich, creamy cheese sauce.