Instructions
Step 1 Season the chicken pieces with Cajun seasoning, paprika, salt, and pepper. /nStep 2 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–8 minutes. Remove and set aside. /nStep 3 Cook the penne pasta according to package instructions until al dente. Drain and set aside. /nStep 4 In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute. /nStep 5 Add chicken broth and heavy cream, stirring to combine, and let simmer for 3–4 minutes. /nStep 6 Add Velveeta cubes and stir until fully melted and smooth. /nStep 7 Add the cooked penne and toss until coated in the creamy sauce. /nStep 8 Return the chicken to the skillet and mix gently to combine. /nStep 9 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat with a splash of milk or cream to keep the sauce smooth.
Avoid overheating to prevent the cheese sauce from separating.
For best taste and texture, enjoy fresh.
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