Tender, golden-seared chicken thighs glazed with garlic butter and paired with a dreamy, creamy Velveeta cheese sauce over penne pasta—this dish is every comfort food lover’s dream come true. The contrast between the rich cheese, fragrant garlic, and peppery herbs with the hearty chicken and pasta makes each bite unbelievably satisfying.

Whether you’re feeding a hungry family or treating yourself to a cozy dinner, this dish comes together quickly yet feels indulgent enough for a special occasion. Plus, it all relies on pantry-friendly staples and a few key tools you likely already have.

Why You’ll Love This Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Ultra-creamy texture: Velveeta melts seamlessly into a sauce that clings to every bite of pasta.
Hearty & satisfying: Protein-packed chicken paired with penne offers a filling, balanced meal.
Bold flavor layers: Garlic butter, Parmesan, herbs, and seared chicken bring savory depth.
Weeknight-easy: From pan to plate in under 40 minutes, with minimal prep.
Perfect for leftovers: Tastes just as amazing the next day, reheated or cold.

Preparation Phase & Tools to Use

To make this dish effortlessly smooth from prep to plate, here are the essential tools and why they matter:

Cast Iron Skillet or Heavy Pan: Needed for achieving that beautifully crisped, golden chicken crust. It retains heat evenly and infuses flavor while searing.
Large Saucepan: Essential for boiling the penne pasta and keeping it from sticking.
Heat-resistant Spatula or Tongs: For flipping and turning chicken without tearing the seared crust.
Whisk: Helps emulsify the Velveeta and Parmesan into a luscious, uniform sauce.
Grater or Zester: Freshly grated Parmesan boosts both texture and taste.

Make sure to prep your chicken by patting it dry for a perfect sear, and don’t forget to salt your pasta water—it’s the first step in building flavor.

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

Chicken Thighs (boneless, skinless): Juicy and flavorful, they sear beautifully and stay moist.
Penne Pasta: The ridges of penne hold the creamy sauce perfectly.
Velveeta Cheese: Melts into a silky sauce that defines comfort food.
Parmesan Cheese: Adds saltiness and umami for balance.
Garlic (minced): Builds the base of the garlic butter sauce.
Unsalted Butter: Carries the garlic flavor and creates richness.
Olive Oil: Helps with searing and prevents butter from burning.
Dried Italian Herbs: A blend of oregano, basil, and thyme enhances the savory depth.
Salt & Black Pepper: Essential for seasoning every layer.
Milk or Half-and-Half: Helps thin and smooth the cheese sauce.

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

Step 1: Season & Sear the Chicken

Pat chicken thighs dry, then season both sides generously with salt, pepper, and dried Italian herbs. In a hot cast iron skillet with olive oil, sear each side for about 5–6 minutes until golden and cooked through. Remove and let rest.

Step 2: Boil the Pasta

In a large pot of salted boiling water, cook the penne until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

Step 3: Make the Garlic Butter Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and stir until fragrant (about 30 seconds).

Step 4: Add the Cheeses

Lower the heat and stir in cubed Velveeta and grated Parmesan. Pour in a splash of milk or half-and-half, whisking continuously until the sauce becomes smooth and creamy.

Step 5: Combine Pasta & Sauce

Add the cooked penne into the skillet with the cheese sauce. Toss to coat, adding reserved pasta water as needed to loosen the sauce.

Step 6: Slice Chicken & Finish

Slice the seared chicken and nestle it on top of the cheesy pasta. Drizzle with more garlic butter or a sprinkle of herbs if desired. Serve immediately.

How to Serve & Store This Dish

This creamy pasta is best served hot, straight from the skillet. Garnish with extra Parmesan, a sprinkle of chopped parsley, or a pinch of red pepper flakes if you want a bit of heat. Pair with a simple green salad or roasted vegetables for a complete meal.

To store: Allow the dish to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 4 days.

To reheat: Warm gently in a skillet over low heat with a splash of milk to revive the creamy texture. You can also microwave in 30-second bursts, stirring in between.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works too. Just be cautious not to overcook it, as it tends to dry out faster than thighs.

Can I substitute Velveeta with another cheese?

You can, but keep in mind that Velveeta melts much smoother than most cheeses. A blend of cheddar and a little cream cheese can come close.

How spicy is this dish?

It’s mild as written. You can easily add heat by tossing in crushed red pepper flakes or a pinch of cayenne to the garlic butter.

Is it okay to freeze this meal?

Creamy sauces with cheese can become grainy once thawed. It’s best eaten fresh or within a few days from the fridge.

What pasta shapes can I use besides penne?

Rigatoni, ziti, or even shells work great—anything that holds onto the sauce well.

Can I make this gluten-free?

Absolutely. Swap the penne for your favorite gluten-free pasta and ensure your cheese and seasonings are gluten-free too.

Want More Chicken Pasta Ideas?

If you loved this Creamy Velveeta Chicken Penne, you’ll want to try these next:

One Pot Creamy Tuscan Chicken Pasta for a sun-dried tomato twist.
Golden Crispy Chicken with Parmesan Mushroom Sauce when you’re craving cozy and earthy flavors.
Ultimate Cheesy Chicken Spaghetti for a Southern-inspired classic.
Garlic Butter Chicken Balls with Creamy Parmesan Pasta if you love playful comfort food.
Pepper Parmesan Chicken Penne for a zesty peppercorn kick.

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And let me know in the comments how yours turned out. Did you go all Velveeta or mix in some cheddar? Did you add a veggie twist or extra garlic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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