Cheddar Parmesan Garlic Butter Chicken with Creamy Penne Pasta

Ingredient

• 2 whole large boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 4 tbsp garlic butter, divided
• 2 tsp cajun seasoning
• 1 tsp paprika
• 1 lb penne pasta
• 6 tbsp butter
• 4 cloves garlic, minced
• 4 tbsp all-purpose flour
• 4 cup whole milk
• 2 cup shredded cheddar cheese
• 1 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Combine: the chicken pieces with olive oil, Cajun seasoning, paprika, salt, and black pepper in a medium bowl. Toss until all pieces are evenly coated.
2. Heat: 2 tablespoons of garlic butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked through. Transfer the chicken to a plate and set aside.
3. Boil: bring a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain well and set aside.
4. Melt: 6 tablespoons of butter in the same skillet used for the chicken over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant.
5. Whisk: in the flour and cook for 1-2 minutes to create a roux. Slowly pour in the milk, whisking constantly to remove any lumps.
6. Simmer: gently, stirring often, until it thickens, about 5-7 minutes. Reduce the heat to low and stir in the shredded cheddar and Parmesan cheese until melted and creamy.
7. Season: the sauce with salt, black pepper, garlic powder, and onion powder, adjusting to taste.
8. Add: the drained penne pasta to the sauce, tossing gently until fully coated. Stir in the remaining 2 tablespoons of garlic butter for extra richness.
9. Spoon: the creamy pasta onto plates or into bowls and top with the golden Cajun chicken pieces. Serve immediately while hot and cheesy.