2 boneless, skinless chicken breasts, cut into bite-sized pieces 10 oz penne pasta 2 tablespoons olive oil 3 tablespoons unsalted butter 5 cloves garlic, minced 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika Salt and freshly ground black pepper, to taste ¾ cup heavy cream ½ cup whole milk ½ cup chicken broth 1 ½ cups Velveeta cheese, cubed ½ cup shredded mozzarella cheese ½ cup grated Parmesan cheese 2 tablespoons cream cheese Fresh parsley, chopped (for garnish) Red pepper flakes (optional)
Directions:
Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve about ½ cup of the pasta water, then drain and set the pasta aside. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes, turning as needed, until it’s golden on the outside and cooked through. Transfer the chicken to a plate and set aside. In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 1–2 minutes, just until fragrant. Pour in the chicken broth, milk, and heavy cream. Stir well and let it gently simmer for a couple of minutes. Add in the Velveeta cubes and cream cheese. Stir until both have fully melted and the sauce is smooth and creamy. Lower the heat and mix in the mozzarella and Parmesan cheese. Continue stirring until everything is melted and the sauce becomes thick and velvety. If it gets too thick, add a little of the reserved pasta water to loosen it up. Return the penne and cooked chicken to the skillet. Stir gently until everything is well coated in the cheesy garlic butter sauce. Let it cook together for another minute or two. Finish with chopped parsley and a pinch of red pepper flakes if you like a little heat. Serve hot and enjoy the rich, creamy goodness.
Cooking Time: 30 minutes Servings: 4 Calories: 850 per serving
