Golden seared chicken thighs, seasoned to perfection and kissed by a sizzling garlic butter bath, rest beside a mountain of creamy penne pasta, bathed in smooth Velveeta cheese and a whisper of parmesan. This dish isn’t just dinner — it’s pure comfort in every bite. The rich and silky cheese sauce wraps each pasta tube, while the crispy, tender chicken packs flavor and texture that steals the show.

This is the kind of hearty, indulgent meal that makes you pause mid-bite. The buttery garlic essence, the cheesy melt-in-your-mouth texture, the peppery seasoning that balances the richness — it all comes together to create a crave-worthy experience. Whether you’re feeding the family or treating yourself after a long day, Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce brings that restaurant-level satisfaction straight to your kitchen.

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

Ultra Creamy & Cheesy: Velveeta makes the sauce velvety smooth, and the parmesan adds a nutty, salty layer of depth.
Boldly Flavored Chicken: Perfectly seasoned and seared to crispy perfection for contrast against the creamy pasta.
Easy Yet Impressive: Simple ingredients with big results — this looks fancy but is totally weeknight-friendly.
Comfort Food Classic: If you’re craving something cozy, rich, and satisfying, this hits all the right notes.
Family Favorite: Even picky eaters will love the cheesy pasta and flavorful chicken combo.
Great for Leftovers: The flavors get even better the next day!
Flexible Add-ins: Easily make it your own with veggies, extra herbs, or a dash of heat.
Perfect Balance: Creamy, savory, cheesy, herby, and just a touch of garlicky bite.

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

Before diving into this rich and savory recipe, setting yourself up with the right tools makes the entire process smoother and more enjoyable. This isn’t just about convenience — each tool here plays a role in delivering the perfect texture and flavor balance.

Essential Tools and Equipment:

Cast Iron Skillet or Heavy-Bottomed Pan: Crucial for searing the chicken thighs evenly and creating that irresistible golden-brown crust.
Large Pot: Needed for boiling the penne pasta. Make sure it’s big enough to prevent overcrowding and uneven cooking.
Colander: To drain the pasta efficiently without breaking or sticking the noodles.
Wooden Spoon or Silicone Spatula: Ideal for stirring the cheese sauce without scratching your non-stick surfaces.
Sharp Knife & Cutting Board: Precision-cut chicken ensures even cooking. A sturdy board and sharp blade are musts.
Tongs: Makes flipping and handling the chicken cleaner and safer.
Grater: For freshly grating parmesan — this step really amps up the flavor versus pre-shredded cheese.
Whisk: To help the Velveeta melt into a silky sauce and to fully combine garlic butter and parmesan.

Each of these tools ensures your chicken gets that sear, your pasta cooks just right, and your sauce is luscious and lump-free. No fancy appliances, just solid, reliable kitchen basics that work.

Preparation Tips

Let the Chicken Sit at Room Temp: Pull the chicken thighs out of the fridge about 20 minutes before cooking. This helps them cook more evenly and sear better.
Salt Your Pasta Water Like the Sea: This is your only chance to season the pasta itself — don’t skip this step!
Dry the Chicken Thoroughly: Pat the thighs dry with paper towels before seasoning. Moisture is the enemy of a crispy sear.
Preheat Your Pan Properly: Don’t rush into cooking the chicken. A hot pan means better browning and flavor.
Cut the Velveeta into Cubes: Smaller pieces melt quicker and blend more smoothly into the sauce.
Reserve Some Pasta Water: Save ½ cup before draining the pasta — it helps adjust the sauce’s consistency if needed.
Grate the Parmesan Fresh: Pre-shredded cheese contains anti-caking agents that can mess with sauce texture.
Add Garlic Towards the End: To prevent burning and bitterness, sauté garlic gently and briefly before mixing into the sauce.

Ingredients for Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

This flavor-packed recipe uses pantry staples and a few fresh ingredients to create a creamy, cheesy, and savory masterpiece. Here’s everything you’ll need to bring this dish to life:

For the Chicken:

1½ lbs boneless, skinless chicken thighs
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp black pepper
1 tsp salt
1 tbsp olive oil (for searing)

For the Pasta & Cheese Sauce:

12 oz rigatoni or penne pasta
2 tbsp unsalted butter
3 garlic cloves, finely minced
1½ cups milk (whole milk preferred)
8 oz Velveeta cheese, cubed
½ cup freshly grated parmesan cheese
½ tsp black pepper
¼ tsp crushed red pepper flakes (optional, for heat)
½ cup reserved pasta water (as needed for sauce consistency)
1 tbsp dried parsley or Italian seasoning, for garnish

Every ingredient plays a role in building layers of flavor — from the smoky paprika on the chicken to the creamy base created by Velveeta and milk. Freshly grated parmesan adds a savory bite, while garlic and herbs round it all out.

Step-by-Step: Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Let’s bring everything together in a smooth, step-by-step process. Follow these directions closely, and you’ll be plating up a cheesy, garlicky, flavor-loaded meal in no time.

Step 1: Season the Chicken

In a bowl, combine garlic powder, onion powder, smoked paprika, oregano, black pepper, and salt. Rub the spice mix evenly over the chicken thighs until well-coated.

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a cast iron skillet (or heavy-bottomed pan) over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 5–6 minutes per side, until golden brown and cooked through (internal temp: 165°F). Remove from heat and let rest for 5 minutes. Then slice into bite-sized pieces.

Step 3: Cook the Pasta

In a large pot of boiling salted water, cook the penne or rigatoni according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.

Step 4: Make the Garlic Butter Base

In the same skillet used for the chicken (don’t wipe it out — keep those flavorful bits), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant. Be careful not to burn it.

Step 5: Build the Cheese Sauce

Pour in the milk and lower the heat to medium-low. Stir in the cubed Velveeta, letting it melt slowly while whisking or stirring constantly. Once smooth and creamy, add in grated parmesan cheese and stir until fully incorporated. Season with black pepper and red pepper flakes if using.

Step 6: Combine Pasta and Sauce

Add the cooked pasta directly into the cheese sauce, stirring to coat every piece thoroughly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it to your preferred consistency.

Step 7: Plate and Finish

Arrange the cheesy pasta on a large platter or plate. Top with the sliced, seared chicken. Garnish with dried parsley or Italian seasoning for a final touch of flavor and color.

Notes for Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Use Chicken Thighs for Best Flavor: Thighs are juicier and more forgiving than breasts, especially when seared. They remain tender even after reheating.
Velveeta Melts Like a Dream: Don’t swap it for cheddar unless you’re okay with a grainier sauce. Velveeta ensures a silky, creamy finish.
Don’t Overcook the Pasta: Keep it al dente so it holds up in the sauce. Overcooked pasta will become mushy when tossed in hot cheese.
Layer Flavors in the Pan: Reuse the same skillet for chicken, garlic, and cheese sauce — the browned bits (fond) at the bottom enhance depth of flavor.
Sauce Thickness is Adjustable: Use the reserved pasta water gradually until it reaches your ideal texture.

Watch Out for These Mistakes While Cooking

Skipping the Resting Time for Chicken: Cutting chicken right out of the pan causes the juices to leak out. Let it rest 5 minutes before slicing to keep it juicy.
Burning the Garlic: Garlic cooks quickly — add it to butter only when it’s fully melted and stir constantly. Burnt garlic turns bitter fast.
Overheating the Cheese Sauce: High heat can cause cheese to break and become gritty. Keep the sauce at a gentle simmer while melting the Velveeta.
Using Pre-Shredded Parmesan: It often contains anti-caking agents that don’t melt well. Always use freshly grated for best melt and flavor.
Forgetting to Salt the Pasta Water: This is a one-time seasoning opportunity. Bland pasta = bland dish.
Using Cold Milk or Cheese: Room temperature milk and cheese melt more evenly into a smooth sauce — cold ingredients can cause clumping.
Crowding the Chicken in the Pan: Sear in batches if needed. Overcrowding causes steaming instead of browning.
Not Tasting Before Serving: Always give the sauce a final taste and adjust seasoning before plating.

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

This creamy, cheesy, garlicky pasta is rich and satisfying on its own — but pairing it with the right side dishes can elevate your meal from great to unforgettable. You want sides that either cut through the richness or complement it with a bit of texture and freshness.

8 Side Dish Recommendations:

Garlic Bread or Cheesy Breadsticks
You can never go wrong with warm, crispy garlic bread to soak up every last bit of that luscious cheese sauce.
Simple Green Salad with Balsamic Vinaigrette
A crisp salad with a tangy vinaigrette offers the perfect refreshing contrast to the creaminess of the pasta.
Roasted Broccoli or Asparagus
The earthy flavors and slight bitterness from roasted veggies balance the rich flavors in the dish.
Caesar Salad
Classic and reliable — the crunch from croutons and bite from Caesar dressing pairs beautifully with the smooth sauce.
Sautéed Spinach with Garlic
Light, garlicky, and fast to prepare, this side dish subtly mirrors the flavors in the main without competing.
Bruschetta or Tomato Salad
Fresh tomatoes add acidity and brightness that cuts through the creamy sauce — a refreshing pairing.
Crispy Brussels Sprouts with Balsamic Glaze
Their nutty, roasted character and slight tang play well with cheesy pasta and chicken.
Lemon-Herb Zucchini Noodles
A lighter, low-carb side for those who want to enjoy the indulgence of the pasta while keeping balance on the plate.

Storage Instructions for Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

This dish stores well and tastes even better the next day once all those rich flavors settle in. Here’s how to keep it fresh and reheat it like a pro.

Refrigeration:

Store in an airtight container in the fridge for up to 4 days.
Keep the chicken and pasta together, or separate if you want better control over texture when reheating.

Freezing:

Freezing isn’t recommended due to the Velveeta-based cheese sauce — it may separate and turn grainy after thawing.
If you must freeze, store in a freezer-safe container for up to 1 month, and stir well while reheating to bring the sauce back together.

Reheating Tips:

Reheat gently on the stovetop over low heat, adding a splash of milk or broth to rehydrate the sauce.
For microwave: use 50–70% power in 1-minute intervals, stirring between each to avoid overheating the cheese.
Avoid high heat, which can make the sauce break.

Estimated Nutrition (Per Serving – Approx. 6 Servings)

Nutrient	Amount
Calories	~620 kcal
Protein	34g
Carbohydrates	45g
Sugars	4g
Dietary Fiber	2g
Total Fat	35g
Saturated Fat	14g
Unsaturated Fat	18g
Trans Fat	0.5g
Cholesterol	125mg
Sodium	990mg

Note: Values are estimates and will vary based on specific brands and portions used.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, you can. However, chicken breasts tend to be drier and less flavorful than thighs. If using breasts, pound them to even thickness and don’t overcook.

2. Is there a substitute for Velveeta cheese?

You can substitute with a homemade cheese sauce using cheddar and a béchamel base, but you’ll lose that signature ultra-creamy texture Velveeta provides. It won’t be as silky but still delicious.

3. Can I make this dish ahead of time?

Absolutely. You can prep the chicken and sauce in advance, then cook the pasta fresh when you’re ready to serve. Just reheat everything gently and combine before serving.

4. How do I make it spicier?

Add more crushed red pepper flakes or a touch of cayenne to the cheese sauce. A drizzle of hot sauce before serving also works great.

5. Will gluten-free pasta work in this recipe?

Yes! Just be sure to cook it al dente (or even slightly under) since gluten-free pasta can become mushy more easily in creamy sauces.

6. Can I add vegetables to this dish?

Definitely. Sautéed spinach, roasted red peppers, mushrooms, or broccoli can all be added to the pasta and sauce for more color, texture, and nutrients.

7. What if I don’t have parmesan cheese?

You can substitute with Grana Padano or Pecorino Romano. These cheeses offer a similar salty, nutty profile but may be slightly stronger or sharper.

8. Can I double the recipe for a crowd?

Yes! This dish scales up easily. Just use a large enough pan for the chicken and a bigger pot for the pasta to avoid overcrowding.

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 hits all the right notes: creamy, cheesy, savory, and satisfying. With perfectly seasoned chicken, an ultra-smooth sauce, and pasta that holds it all together, this dish delivers a full flavor experience without demanding professional skills or fancy ingredients.

Whether you’re feeding a hungry family, meal-prepping for the week, or hosting guests who love a good comfort classic, this recipe brings ease and flavor to your kitchen. The best part? It’s customizable, quick, and guaranteed to become a new favorite in your rotation.