Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

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Tender, golden-seared chicken thighs seasoned with a bold blend of herbs and spices, paired with perfectly cooked penne pasta coated in a rich, creamy Velveeta cheese sauce. This dish is drenched in a luscious garlic butter parmesan drizzle, giving it a decadent flavor that hits all the right notes—creamy, savory, buttery, and slightly smoky from the pan-seared chicken. It’s the kind of meal that makes you pause after the first bite, close your eyes, and just savor the flavor explosion.

Whether you’re cooking for a cozy family dinner or trying to impress guests with something hearty yet elegant, this dish delivers. The contrast between the tender, juicy chicken and the silky, cheesy pasta is irresistible. And that garlic butter parmesan sauce? It clings to every piece of pasta and meat like a velvety dream. You’ll be scraping your plate by the end—no shame in that.

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

• Ultra-comforting: Melty Velveeta and garlic butter parmesan sauce equals the ultimate comfort food experience.
• Quick yet indulgent: It’s rich like a restaurant dish but surprisingly fast to put together.
• Pan-seared flavor: The chicken gets that irresistible crust from the skillet that takes the taste to another level.
• Crowd-pleaser: Even picky eaters will ask for seconds.
• Customizable: Switch up the pasta or throw in some veggies if you want to personalize it.
• Balanced richness: Thanks to garlic and herbs, the sauce doesn’t feel too heavy.

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Preparation Phase & Tools to Use for Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

To execute this dish smoothly, it helps to have the right setup before you even turn on the stove. Here’s what you’ll need and why each tool matters:

• Large Skillet or Cast-Iron Pan: This is where the chicken magic happens. A cast-iron pan gives the best sear for a crispy, golden crust while keeping the inside juicy.
• Medium Saucepan: Essential for preparing the Velveeta cheese sauce. You’ll want gentle, even heat for that smooth, creamy texture.
• Large Pot: For boiling the penne pasta. Be sure it’s big enough to allow the pasta to move freely so it doesn’t stick.
• Tongs or Spatula: Ideal for flipping and handling the chicken without breaking the crust.
• Whisk: Important for blending the garlic butter parmesan sauce smoothly.
• Measuring Cups & Spoons: Precision is key to balancing flavors—especially with strong ingredients like garlic and parmesan.
• Colander: For draining the pasta quickly without overcooking it.

Having these tools prepped and within arm’s reach keeps the process efficient and lets you focus on flavor, not fuss.

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Preparation Tips

• Pound your chicken thighs lightly: This helps ensure even cooking and a consistent sear across each piece.
• Salt your pasta water well: Think of it as seasoning the pasta from the inside out.
• Grate your own parmesan: Pre-shredded cheese often contains anti-caking agents that can affect the smoothness of your sauce.
• Don’t rush the sear: Let the chicken sit undisturbed in the pan to develop that beautiful golden crust.
• Use pasta water wisely: Reserve about ½ cup before draining—it can help thin the cheese sauce or bring everything together later if needed.
• Keep the cheese sauce on low heat: Velveeta melts fast, but high heat can make it break or become grainy.

These small tips go a long way in making the final dish taste polished and restaurant-worthy.

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Ingredients for Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

This dish combines bold flavors with creamy textures using ingredients you likely already have in your kitchen. Here’s everything you need to bring it together:

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt and black pepper to taste

For the Pasta:

• 12 oz penne pasta
• Salted water, for boiling

For the Velveeta Cheese Sauce:

• 2 cups milk (whole or 2% recommended)
• 1 tbsp unsalted butter
• 8 oz Velveeta cheese, cubed
• 1 tsp Dijon mustard (optional, but adds depth)
• ¼ tsp ground white pepper (or black pepper if preferred)

For the Garlic Butter Parmesan Sauce:

• 3 tbsp unsalted butter
• 3 cloves garlic, finely minced
• ¼ cup grated parmesan cheese
• 1 tbsp chopped fresh parsley or 1 tsp dried
• A pinch of red pepper flakes (optional for a little heat)

Optional Garnish:

• Extra parmesan cheese
• More parsley or basil
• Cracked black pepper

Each element plays a role in building the flavor profile—herbed chicken for savoriness, creamy pasta for richness, and that final buttery parmesan drizzle that ties it all together.

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Step 1: Season and Sear the Chicken

Pat the chicken thighs dry with paper towels. In a small bowl, mix garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Rub this mixture evenly over both sides of the chicken.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs in the skillet. Sear for 4–5 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F (75°C). Remove and let rest on a plate. Cover loosely with foil to keep warm.

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Step 2: Boil the Penne

Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente (usually about 10–11 minutes). Reserve ½ cup of pasta water before draining. Set pasta aside.

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Step 3: Make the Velveeta Cheese Sauce

In a medium saucepan over low heat, melt 1 tbsp butter and add the milk. Slowly stir in the cubed Velveeta cheese, whisking constantly until fully melted and smooth. Add Dijon mustard and ground white pepper for extra flavor. If needed, add a splash of reserved pasta water to adjust the consistency. Keep warm on low heat.

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Step 4: Prepare the Garlic Butter Parmesan Sauce

In the same skillet you used for the chicken (don’t wipe it clean—those brown bits add flavor), melt 3 tbsp butter over medium heat. Add the minced garlic and cook for 1 minute, stirring to avoid burning. Stir in the parmesan cheese and chopped parsley. Mix until it forms a glossy, slightly thickened sauce. Turn off the heat.

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Step 5: Combine and Plate

Add the drained pasta to the cheese sauce and gently stir to coat. Slice or leave the chicken thighs whole, depending on preference. Plate the creamy pasta first, followed by the seared chicken. Spoon the garlic butter parmesan sauce over the top of the entire dish.

Optional: Garnish with extra parmesan, parsley, and freshly cracked black pepper.

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Step 6: Serve and Enjoy

Serve hot and fresh, straight from the stove to the table. This dish is rich and flavorful—no additional sauces needed!

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Notes

• Velveeta melts fast—be gentle with heat: Keep the heat low when making the cheese sauce to avoid separation or graininess. Stir continuously for that silky finish.
• Let the chicken rest before slicing: Resting for 5 minutes after searing allows the juices to redistribute, keeping every bite juicy and flavorful.
• Reserve pasta water: A splash of this starchy water is a game-changer for loosening sauces or bringing everything together right at the end.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Penne should be cooked al dente so it holds up under the thick, creamy sauce without getting mushy.
• High heat on the cheese: Velveeta doesn’t need much heat to melt. Cranking the heat can cause the sauce to separate or turn clumpy.
• Skipping the seasoning step for chicken: This blend of spices is what gives the dish depth. Don’t hold back on rubbing them into the meat.
• Cooking the garlic too long: Garlic burns fast—only sauté it for about 1 minute in butter to keep the flavor sweet and aromatic instead of bitter.
• Not using the same pan for sauces: Keeping all the flavor from the chicken in the pan when making the garlic butter sauce brings an extra layer of umami.
• Adding cheese to boiling sauce: Always reduce to low heat before adding Velveeta or parmesan, or you risk curdling.
• Serving it cold: This dish shines when served immediately. If it sits too long, the sauce may thicken too much or dry out.
• Crowding the skillet: When searing chicken, give it space. Overcrowding causes steaming instead of browning.

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What to Serve With Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

This dish is rich, creamy, and deeply savory, so it pairs well with sides that balance the richness or add freshness and texture to your plate.

8 Recommendations

1. Garlic Bread or Cheese Toast
   The ultimate carb-on-carb move, but one you won’t regret. Perfect for sopping up any leftover sauce.
2. Steamed Broccoli or Green Beans
   A light, vibrant veggie option to cut through the creamy sauce. Just steam and lightly season with salt and lemon.
3. Caesar Salad
   Crisp romaine, parmesan, and creamy Caesar dressing offer a satisfying contrast in both texture and temperature.
4. Roasted Brussels Sprouts
   Oven-roasted with a touch of olive oil, salt, and pepper—slightly crispy, slightly sweet. A great bitter contrast.
5. Caprese Salad
   Tomatoes, fresh mozzarella, basil, and balsamic glaze. It’s refreshing and adds color and acidity to your plate.
6. Crispy Prosciutto Chips or Bacon Bits
   Serve on the side or sprinkle on top for salty crunch. It amplifies the umami without overwhelming the dish.
7. Lemon-Herb Asparagus
   Roasted or sautéed asparagus with a squeeze of lemon brightens the palate between bites.
8. Simple Arugula Salad with Balsamic
   Peppery arugula tossed in olive oil and balsamic vinegar adds zing and freshness to complement the creamy richness.

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Storage Instructions

If you end up with leftovers (which is rare with a dish this good), storing and reheating properly will keep everything tasting fresh and creamy.

• Refrigerator: Store the pasta and chicken in an airtight container for up to 3–4 days. Keep the sauce mixed in—it reheats better that way.
• Freezer: Not ideal. Velveeta cheese sauces and pasta don’t freeze well; the texture becomes grainy and separated when thawed.
• Reheating: For best results, reheat in a skillet over medium-low heat with a splash of milk or reserved pasta water. Stir frequently until smooth and heated through. Microwave works in a pinch—use 50% power and stir every 30–45 seconds until warm.

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Estimated Nutrition (Per Serving – based on 6 servings)

Please note: These values are estimates and can vary depending on specific brands and portion sizes.

• Calories: ~580 kcal
• Protein: 34g
• Carbohydrates: 46g
• Sugars: 4g
• Dietary Fiber: 2g
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 13g
• Trans Fat: <0.5g
• Cholesterol: 110mg
• Sodium: 820mg

This meal is rich and satisfying, delivering a good dose of protein with plenty of flavor—but best enjoyed in moderation if you’re watching calories or sodium.

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Frequently Asked Questions

1. Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well—just be cautious not to overcook it, as it tends to dry out faster than thighs.

2. What other pasta shapes can I use?

You can sub penne with rigatoni, rotini, farfalle, or even fettuccine. Any sturdy shape that holds sauce well is a good fit.

3. Can I make this recipe vegetarian?

Yes. Skip the chicken and consider adding sautéed mushrooms, spinach, or roasted zucchini as your protein replacement.

4. Can I prep any part of this ahead of time?

Definitely. You can season the chicken in advance and store it covered in the fridge for up to 24 hours. The garlic butter parmesan sauce can also be made ahead and refrigerated—just reheat gently before serving.

5. Is Velveeta the only cheese that works here?

Velveeta provides a super creamy texture, but you can mix it with sharp cheddar or substitute it with another processed melting cheese like American or gouda, though results may vary.

6. How do I make this less rich?

Use 1% milk instead of whole milk, reduce the amount of cheese slightly, and add some sautéed vegetables like spinach or broccoli to lighten things up.

7. Can I make this gluten-free?

Yes. Just swap the penne for your favorite gluten-free pasta, and make sure your Velveeta and seasonings are certified gluten-free.

8. What’s the best way to reheat this without drying it out?

Reheat on the stovetop over low heat, adding a splash of milk or pasta water to bring back the creamy consistency. Stir continuously until warmed through.

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Conclusion

Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce is more than just a weeknight dinner—it’s the kind of comfort food that brings everyone to the table fast. The bold seasoning on the juicy chicken, paired with rich, melty pasta and that irresistible garlic butter finish, makes every bite satisfying and memorable. Whether you’re cooking for one, a family, or a special guest, this dish is reliable, flexible, and downright crave-worthy.

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