Bring a large pot of salted water to a boil.
Cook penne until al dente, about 10–11 minutes. Reserve ½ cup pasta water, then drain and set aside.
2. Prepare the Chicken
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Season chicken strips with Cajun seasoning, garlic powder, salt, and pepper.
Sear chicken for 8–10 minutes, flipping occasionally, until golden brown and cooked through. Remove and set aside.
3. Make the Garlic Cajun Sauce
In the same skillet, melt 2 tablespoons butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Pour in heavy cream and milk, stirring constantly. Add Velveeta cubes and stir until fully melted and smooth.
Stir in mozzarella and Parmesan cheeses. Simmer 3–5 minutes until the sauce is thick and glossy. Season with ½ teaspoon Cajun seasoning, plus salt and pepper to taste.
4. Combine Pasta and Sauce
Toss cooked penne in the sauce until fully coated. Add reserved pasta water if needed to loosen the sauce.
5. Serve
Plate the pasta and top or arrange chicken strips on the side.
Sprinkle with fresh parsley and serve immediately.
Tips & Variations
Extra Heat: Add crushed red pepper flakes for a spicier kick.
Vegetable Boost: Toss in spinach, bell peppers, or mushrooms for added nutrients.
Cheese Swap: Use cheddar or gouda if you prefer a different flavor profile.
Make Ahead: Cook pasta and chicken in advance, then reheat gently with the sauce before serving.
Cooking Time: 30 minutes
Servings: 4
Calories: ~880 per serving
