Craving a weeknight dinner that hits the spot without draining your energy? Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce might just be your new go-to. With its rich, velvety cheese sauce coating tender penne pasta and herb-seasoned grilled chicken, this dish is all about comfort with a touch of decadence.

Whether you’re cooking for the family or treating yourself, the combination of sharp parmesan, creamy Velveeta, and golden seared chicken creates an irresistible plate. The garlic butter adds a fragrant finish that clings to each noodle and chicken bite, making every forkful dreamy.

Preparation Phase & Tools to Use

Before diving into the flavors, it helps to have the right tools prepped. For the pasta, a large pot with a strainer is essential. This ensures your penne cooks evenly and is easy to drain without sticking. A large skillet or nonstick pan is perfect for searing the chicken to that golden-brown crisp. A silicone whisk is great for stirring the cheese sauce, ensuring smoothness without scratching your pan. And don’t forget a garlic press—this tiny tool maximizes the flavor from fresh cloves, infusing the butter with intense aroma. Having a ladle and heat-proof spatula ready helps control portioning and keep cleanup a breeze.

Ingredients for the Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Chicken thighs (boneless, skinless): These are ideal for juicy, tender bites and hold seasoning well.
Penne pasta: Its hollow tubes trap creamy sauce, making every bite luscious.
Velveeta cheese: This processed cheese melts smoothly and lends the sauce its signature creaminess.
Parmesan cheese: For added depth and sharp, nutty flavor that balances the richness.
Garlic (fresh cloves): Infuses the butter with aromatic heat and enhances the sauce.
Butter (unsalted): Serves as the base for the garlic sauce.
Olive oil: Helps sear the chicken and keeps it moist.
Italian seasoning: Adds herbaceous notes that lift the dish.
Salt and pepper: To season the chicken and enhance all the flavors.

How To Make the Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add penne and cook until al dente according to the package instructions. Drain and set aside.

Step 2: Season and Sear the Chicken

While the pasta cooks, pat the chicken thighs dry. Season both sides with salt, pepper, and Italian seasoning. In a large skillet over medium-high heat, add olive oil and sear the chicken thighs until golden-brown and cooked through, about 5-6 minutes per side. Remove from skillet and set aside.

Step 3: Make the Garlic Butter Sauce

In the same skillet, lower the heat to medium. Add butter and minced garlic, sautéing until fragrant, about 1 minute. Stir constantly to avoid burning.

Step 4: Add Cheeses for the Sauce

Add cubed Velveeta and grated Parmesan to the garlic butter. Stir until melted and smooth, adding a splash of pasta water if needed for desired consistency.

Step 5: Combine Everything

Return cooked pasta to the skillet and toss in the sauce until evenly coated. Slice the cooked chicken and arrange over the pasta. Spoon over any remaining sauce and garnish with extra parmesan or herbs.

Serving and Storing Creamy Velveeta Chicken Penne

This dish is best served hot, right after combining the pasta with the creamy cheese sauce and freshly seared chicken. Plate it generously and pair it with garlic bread or a crisp green salad for a well-rounded meal. A sprinkle of parsley or red pepper flakes can add an extra kick.

For leftovers, store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and warm gently over medium heat or in the microwave, stirring halfway through for even heat.

Frequently Asked Questions

How can I make this recipe spicier?

You can add a pinch of red chili flakes or a few dashes of hot sauce to the garlic butter sauce for a spicy twist.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work fine. Just be careful not to overcook them, as they can dry out faster than thighs.

What’s the best way to get a smooth sauce?

Cut Velveeta into small cubes and stir constantly over medium-low heat. Adding a bit of pasta water helps emulsify the cheese.

Is it okay to use pre-grated Parmesan?

Pre-grated is fine, but freshly grated Parmesan melts better and gives a richer flavor.

Can I prepare this ahead of time?

You can cook the chicken and pasta ahead, then assemble and reheat just before serving for the best texture.

What sides go well with this dish?

Try roasted vegetables, Caesar salad, or garlic knots to complement the creamy richness.

Want More Pasta and Chicken Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, where spice and cheese create a bold, layered delight. Or explore the hearty Beef and Bowtie Pasta with Alfredo Sauce for another rich and creamy option.

For a tomato-free twist, check out the Garlic Sausage Alfredo Rigatoni that brings big flavor with little effort. Prefer something smoky? Try the One Skillet Smoky Cajun BBQ Chicken Pasta for that fiery, southern kick.

And if you’re craving something with extra indulgence, the Best Baked Cream Cheese Spaghetti hits all the comfort-food notes.

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If you make it, I’d love to know what you thought! Did you try a different cheese blend? Swap in rotini? Leave a comment below—I’m always excited to hear your twist on the recipe.

For more dinner inspiration, follow my daily dishes on Pinterest at LadyPlate.

Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A creamy, cheesy pasta dinner with perfectly seared chicken thighs, tossed in a luscious Velveeta and Parmesan garlic butter sauce. This comforting one-skillet meal is weeknight-friendly and full of bold flavor in every bite.

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package directions. Drain and set aside.

2. While the pasta cooks, pat chicken thighs dry and season both sides with salt, pepper, and Italian seasoning.

3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes on each side until golden brown and fully cooked. Remove and set aside.

4. In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for 1 minute until fragrant.

5. Stir in cubed Velveeta and grated Parmesan. Let melt slowly, stirring constantly. Add reserved pasta water gradually to adjust the sauce consistency.

6. Toss cooked pasta into the cheese sauce, coating well.

7. Slice the cooked chicken and serve over the pasta. Drizzle any remaining sauce on top and garnish as desired.