Description

This Indulgent Creamy Velveeta Chicken Penne in Garlic Butter Sauce is a rich, comforting pasta dish featuring tender chicken breasts cooked to perfection and coated in a luscious garlic butter sauce with melted Velveeta cheese. Enhanced with Parmesan and Italian seasoning, this creamy, cheesy penne is a quick and satisfying dinner perfect for weeknights or cozy meals.

Ingredients

Scale

Pasta

8 ounces Penne Pasta (Can substitute with rigatoni or rotini)

Chicken

1 pound Boneless Skinless Chicken Breasts

Cheese and Dairy

8 ounces Velveeta Cheese (Can use cheddar or Colby for different flavor)
½ cup Parmesan Cheese (Freshly grated preferred)
4 tablespoons Butter

Seasonings and Condiments

2 cloves Garlic (Minced; roasted garlic is a great alternative)
1 teaspoon Italian Seasoning (Can replace with dried oregano and basil)
to taste Salt & Black Pepper (Adjust according to your taste)
2 tablespoons Olive Oil

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente, usually about 11 minutes. Drain and set aside, reserving a bit of pasta water for the sauce if needed.
Prepare the chicken: While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 pound of boneless skinless chicken breasts on both sides with salt, black pepper, and the 1 teaspoon Italian seasoning. Add chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and let rest.
Make the garlic butter sauce: In the same skillet, reduce heat to medium and add 4 tablespoons of butter. Once melted, add minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Add cheeses and create the creamy sauce: Lower heat to medium-low and add 8 ounces of cubed Velveeta cheese to the skillet. Stir continuously until melted and smooth. Gradually stir in ½ cup freshly grated Parmesan cheese until fully incorporated to create a rich, creamy sauce. If the sauce is too thick, add a small amount of reserved pasta water to loosen it.
Combine pasta and chicken with sauce: Slice the cooked chicken breasts into bite-sized pieces. Add the cooked pasta and sliced chicken back into the skillet with the cheese sauce. Toss everything together gently until well coated. Adjust salt and pepper according to taste.
Serve: Spoon the creamy Velveeta chicken penne onto plates or into bowls. Garnish with additional Parmesan or fresh herbs if desired. Serve immediately while warm and enjoy!

Notes

You can substitute penne pasta with rigatoni or rotini based on preference.
Velveeta cheese can be replaced with cheddar or Colby for a different flavor profile.
Using roasted garlic instead of fresh minced garlic will provide a sweeter, milder garlic flavor.
If the sauce becomes too thick, add reserved pasta water a tablespoon at a time to thin it out.
Make sure not to overcook the chicken to keep it juicy and tender.