Name: Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken thighs; 8 ounces penne pasta; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 3 cloves garlic, minced; 1 cup milk; 8 ounces Velveeta cheese, cubed; ½ cup freshly grated parmesan cheese; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon paprika (optional)

When I first made this Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce, I wasn’t expecting it to be such a crowd-pleaser. The way the golden-seared chicken melts into that velvety, cheesy pasta is something I still dream about. The flavor combo is bold yet comforting: creamy Velveeta meets garlicky butter, parmesan richness, and that irresistible char on the chicken. It’s the kind of dish you throw together when you want to impress without trying too hard — and everyone thinks you’ve been cooking all day.

I love how effortless it is to make yet so indulgent that it could pass for something from a cozy bistro. Perfect for weeknight dinners or even casual entertaining, this dish brings creamy pasta lovers and garlic butter fanatics to a happy place. Whether you’re here for the cheesy factor or the juicy chicken, this one’s a keeper.

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

It’s unapologetically creamy and cheesy.
The garlic butter-parmesan sauce clings to every bite of pasta.
Chicken thighs give it that juicy, rich, and slightly crispy contrast.
It’s made with easy-to-find ingredients.
Takes under an hour from start to finish.
Perfect for both dinner parties and casual meals at home.
It reheats beautifully (if you even have leftovers!).
Guaranteed comfort food satisfaction.

What Kind of Chicken Should I Use for Creamy Velveeta Chicken Penne?

Boneless, skinless chicken thighs are my go-to for this recipe. They stay juicy, they crisp up beautifully when seared, and their rich flavor holds its own against the creamy, cheesy sauce. If you prefer white meat, chicken breasts work too — just be careful not to overcook them, or they’ll dry out. You can also use pre-cooked rotisserie chicken in a pinch, though you’ll miss that crispy pan-seared edge that makes this dish shine.

Options for Substitutions

You’ve got some room to play with this one. Here’s how you can switch it up without losing the soul of the dish:

Cheese Swap: If Velveeta isn’t your thing, use shredded cheddar, gouda, or a mix of mozzarella and cream cheese for a similar melt and texture.
Pasta Choices: Penne is ideal, but rigatoni, fusilli, or even fettuccine will do just fine — any pasta that can catch the sauce.
Butter Alternatives: You can use ghee or a plant-based butter if needed.
Cream Boost: Add a splash of heavy cream or half-and-half to stretch the sauce further or make it even more luscious.
Add Greens: Stir in baby spinach or steamed broccoli for a pop of color and freshness.
Spice Level: Want heat? Add crushed red pepper flakes or a dash of cayenne.

Ingredients for Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Boneless, Skinless Chicken Thighs: These are the star protein — tender, juicy, and perfect for searing to a golden brown. They bring bold flavor that balances the rich sauce.
Velveeta Cheese: This is what gives the sauce its signature silky texture. It melts beautifully and adds that nostalgic, comforting cheesy taste.
Penne Pasta: The tube shape is perfect for holding onto that luscious cheese sauce and giving you a satisfying bite every time.
Garlic (Freshly Minced): Essential for infusing the butter with deep, aromatic flavor that carries through the entire dish.
Unsalted Butter: Creates the rich base for the garlic butter sauce and helps the chicken get that golden sear.
Parmesan Cheese (Freshly Grated): Adds sharpness and depth, cutting through the creaminess and finishing the sauce with a salty, nutty punch.
Olive Oil: Helps with browning the chicken and adds flavor to the garlic butter base.
Italian Seasoning: A blend of herbs that ties the whole dish together with familiar savory notes.
Salt and Black Pepper: The essential seasonings for bringing out every flavor in the chicken and sauce.
Milk: Just enough to help thin out the cheese sauce while keeping it creamy and smooth.
Paprika (Optional): Adds color and a gentle smokiness to the chicken.

Step 1: Season and Sear the Chicken

Start by patting your chicken thighs dry, then season them generously with salt, pepper, paprika, and a sprinkle of Italian seasoning. Heat a mix of olive oil and butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through — about 5-6 minutes per side. Set the chicken aside to rest while you prepare the sauce.

Step 2: Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package instructions. Drain and set aside, reserving about ½ cup of pasta water just in case you want to loosen the sauce later.

Step 3: Make the Garlic Butter Parmesan Sauce

In the same skillet used for the chicken (don’t clean it — you want all those flavorful bits!), melt more butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then pour in the milk and slowly stir in cubed Velveeta, letting it melt into a smooth, creamy base. Add the grated parmesan and stir until combined. Season with a pinch of salt, pepper, and more Italian seasoning to taste.

Step 4: Combine Pasta and Sauce

Add the cooked penne directly into the sauce, stirring to coat every piece. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it slightly without diluting flavor.

Step 5: Slice and Serve the Chicken

Slice the rested chicken into thick strips or bite-sized pieces. Plate the cheesy pasta first, then top generously with the sliced chicken. Drizzle any extra pan juices over everything — it’s liquid gold.

How Long to Cook the Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

From start to finish, this dish takes about 35 to 40 minutes:

Prep Time: 10 minutes
Chicken Cook Time: 10–12 minutes
Pasta Cook Time: 8–10 minutes (can happen simultaneously)
Sauce + Assembly: 10 minutes

It’s a relatively quick dinner, especially considering how rich and satisfying it tastes. Ideal for weeknights but impressive enough for weekends.

Tips for Perfect Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce

Dry the Chicken First: Patting the chicken dry helps it get that beautiful golden sear instead of steaming in the pan.
Don’t Rush the Sear: Let the chicken cook undisturbed to build that delicious crust. You’ll know it’s ready to flip when it releases easily from the pan.
Low and Slow for Cheese Sauce: Keep the heat medium-low when adding Velveeta — high heat can cause it to separate and get gritty.
Use Fresh Parmesan: Grating it fresh makes all the difference in flavor and helps it melt smoothly into the sauce.
Reserve Pasta Water: A little starchy water can help adjust the sauce consistency without thinning the flavor.
Rest the Chicken: Let it sit for a few minutes before slicing to keep it juicy.
Taste and Adjust Seasoning: After combining the sauce and pasta, taste everything before serving and tweak the salt, pepper, or herbs as needed.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken: Chicken thighs are forgiving, but over-searing or leaving them too long on high heat can dry them out. Keep an eye on the internal temperature — 165°F is the sweet spot.
Skipping the Pasta Water: That reserved starchy water is key to getting the sauce just right. Without it, the sauce may turn too thick or clumpy once it cools slightly.
Using Pre-Shredded Parmesan: It doesn’t melt as well and can cause a grainy texture in your sauce. Always go for freshly grated if possible.
Rushing the Cheese Melt: Velveeta needs a gentle heat to turn silky. Cranking up the flame can cause it to separate or become oily.
Not Deglazing the Pan: Those browned chicken bits stuck to the skillet? That’s flavor. Make sure to scrape them up when starting the sauce — they’ll add major depth.
Undercooked Garlic: If your garlic is still raw or barely sautéed, it’ll taste sharp and overpowering. Let it soften and mellow before adding liquids.

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

Garlic Bread

Crispy, buttery garlic bread is a must. Perfect for soaking up every last bit of that creamy sauce.

Caesar Salad

The tangy dressing and crunchy romaine cut right through the richness of the pasta — it’s a perfect contrast.

Steamed Broccoli

A healthy, mild veggie that plays well with the bold cheese sauce without competing for attention.

Roasted Asparagus

Adds a crisp, earthy touch and works especially well with the garlic butter notes in the sauce.

Simple Arugula Salad

Toss arugula with lemon juice and olive oil — its peppery bite brings freshness and balance.

Sautéed Mushrooms

Their umami depth blends beautifully with both chicken and cheese.

Chili Flake Brussels Sprouts

For a slightly spicy side that offers crunch and complexity.

Sparkling Lemon Water or Light White Wine

Clean, crisp drinks help refresh your palate between creamy bites.

Storage Instructions

Leftovers of this Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce hold up surprisingly well — the key is gentle reheating.

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: You can freeze it, but the texture of the sauce may change slightly. If you do, use a freezer-safe container and consume within 1 month.
Reheating: Warm it over low heat on the stove or in the microwave at 50% power in short intervals. Add a splash of milk to loosen the sauce and bring back that creaminess.

Estimated Nutrition

Per serving (based on 4 servings):

Calories: ~720
Protein: 42g
Carbohydrates: 48g
Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Cholesterol: 135mg
Sodium: 950mg
Sugar: 6g
Fiber: 2g

This is comfort food — rich, hearty, and protein-packed. To make it lighter, you can use reduced-fat cheese and swap in whole wheat pasta or extra veggies.

Frequently Asked Questions

What can I use instead of Velveeta?

You can swap Velveeta with shredded cheddar, gouda, or a blend of cream cheese and mozzarella for similar creaminess. Just melt slowly to avoid clumps.

Can I make this dish ahead of time?

Absolutely. Cook everything, then store it in the fridge. Reheat gently with a splash of milk to bring the sauce back to life.

Is this recipe spicy?

Not at all — it’s mild and kid-friendly. But you can add red pepper flakes, cayenne, or even a bit of hot sauce if you want to turn up the heat.

What kind of pasta works best besides penne?

Any pasta with texture to hold the sauce works great — think rigatoni, fusilli, or even farfalle.

Can I make this without chicken?

Definitely. It becomes a delicious vegetarian pasta dish — you can add mushrooms, spinach, or roasted veggies instead.

How do I avoid a grainy sauce?

Use fresh parmesan (not pre-shredded) and melt the Velveeta slowly over low heat. High heat can cause the cheese to split.

Can I add more vegetables to this recipe?

Yes! Spinach, broccoli, asparagus, or bell peppers can be added either to the sauce or sautéed separately and mixed in.

What if I don’t have Italian seasoning?

You can make your own with a mix of dried basil, oregano, thyme, and a pinch of rosemary. Or just use whatever dried herbs you have on hand.

Conclusion

Creamy Velveeta Chicken Penne in Garlic Butter Parmesan Sauce isn’t just another pasta night — it’s a bold, comforting, flavor-loaded dish that’s shockingly easy to make. Whether you’re serving it to family, friends, or just treating yourself, this recipe never disappoints. The rich, velvety cheese sauce, tender chicken, and that garlicky parmesan finish come together in a way that tastes like a labor of love — even though it only took about 40 minutes. It’s one of those meals that’s as satisfying as it is simple, and definitely one you’ll find yourself making again and again.