1. Pat chicken thighs dry and season both sides with salt, pepper, and dried Italian herbs.

2. Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken thighs for 5–6 minutes per side until golden and cooked through. Remove and let rest.

3. Boil penne pasta in salted water until al dente. Reserve ½ cup of pasta water and drain the rest.

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

5. Reduce heat to low. Add Velveeta cubes and grated Parmesan to the skillet. Stir in milk or half-and-half, whisking until the sauce is smooth.

6. Add drained pasta to the skillet and toss in the cheese sauce. Use reserved pasta water to loosen if needed.

7. Slice the cooked chicken and layer it on top of the pasta. Drizzle with extra garlic butter or herbs if desired.

8. Serve immediately with optional garnish of parsley, extra cheese, or red pepper flakes.