Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts
- 12 oz penne pasta
- 1 cup heavy cream
- ½ cup chicken broth
- 4 oz Velveeta cheese
- 1 cup shredded mozzarella cheese
- 3 tablespoons unsalted butter
- 4 cloves garlic
- 1 teaspoon Italian seasoning
Instructions
- Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Sauté the chicken slices until golden brown, then remove from the skillet.
- In the same skillet, add another tablespoon of butter and minced garlic; sauté until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Add cubed Velveeta and grated Parmesan cheese; mix until melted and smooth. Stir in Italian seasoning.
- Return the chicken and pasta to the skillet, tossing everything together until well coated in sauce.
- Top with shredded mozzarella cheese; cover for a few minutes until melted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1½ cups (350g)
- Calories: 700
- Sugar: 5g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg