Name: Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs; 8 oz penne pasta; 1 tablespoon olive oil; 1 tablespoon butter; 2 cloves garlic minced; 1 cup heavy cream; 1 cup Velveeta cheese cubed; 1 cup shredded mozzarella cheese; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon chopped parsley (for garnish)

I’ve always had a soft spot for meals that bring together tender, juicy chicken and rich, creamy pasta. This Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce is exactly that kind of comfort food magic. It’s the kind of dish that turns a regular dinner into something a little more memorable—full of flavor, easy to prepare, and incredibly satisfying.

What I love most about this recipe is how indulgent yet uncomplicated it is. The creamy mozzarella garlic cheese sauce coats every bite of penne, and the seared chicken thighs bring a golden, seasoned crust that melts right into the sauce. The Velveeta adds that nostalgic velvety texture that makes the whole dish feel like it came straight from a cozy kitchen in the heart of a homestyle diner.

Why You’ll Love This Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce

Incredibly creamy and cheesy without being too heavy
Quick to prepare – ready in under 45 minutes
Perfect for weeknight dinners or casual hosting
Comfort food with a gourmet twist
Picky-eater approved – the mild cheese and juicy chicken win everyone over
Simple pantry ingredients come together for a flavorful finish
Great for leftovers – reheats beautifully without drying out

What Cut of Chicken Works Best for Velveeta Chicken Penne?

For this dish, I always go with boneless, skinless chicken thighs. They stay juicy, have more flavor than chicken breasts, and develop a gorgeous golden crust when seared properly. But if you prefer something leaner, chicken breast works just fine—just be cautious not to overcook it. If you’re in a real time crunch, pre-cooked rotisserie chicken can be a lifesaver. Just shred it and toss it in at the end with the sauce.

You could even go with chicken tenders if you’re aiming for a faster sear, especially for meal-prepping or feeding younger eaters.

Options for Substitutions

This recipe is forgiving and flexible. If you don’t have a specific ingredient, here are a few swaps that still deliver on flavor:

Velveeta: Swap with mild cheddar or American cheese for a similar meltability.
Mozzarella: Try provolone or Monterey Jack for a twist in flavor and texture.
Penne pasta: Use rigatoni, ziti, or even rotini if that’s what’s in the pantry.
Heavy cream: Half-and-half or even evaporated milk can do the trick.
Fresh garlic: Garlic powder can work in a pinch—use about ½ teaspoon.
Parsley garnish: Dried parsley or even chopped green onions add freshness.

Ingredients for Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce

Boneless, skinless chicken thighs
These are the heart of the recipe—rich, juicy, and full of flavor when seared well. They bring that golden, savory bite to contrast the creamy pasta.

Penne pasta
Perfect for holding onto that creamy cheese sauce. The ridges and tube shape grab all the goodness in every bite.

Velveeta cheese
This is what makes the sauce silky and ultra-creamy. It melts like a dream and gives that signature velvety texture.

Shredded mozzarella cheese
Mozzarella adds a stretchy, gooey richness and blends beautifully with the Velveeta for depth and body.

Heavy cream
This is the base of the sauce, making it lush and indulgent. It balances the cheese without overpowering it.

Minced garlic
A must for flavor—fragrant, sharp, and the perfect balance to the richness of the cream and cheese.

Butter
Used to sauté the garlic and build the base of the sauce. Adds richness and helps with emulsifying.

Salt and black pepper
Simple seasoning that brings out the best in both the chicken and the sauce.

Olive oil
Used for searing the chicken to give it a golden, crispy edge while locking in moisture.

Chopped parsley
A fresh finishing touch that adds color and a subtle herbal lift to round out the dish.

Step 1: Prepare and Season the Chicken

Start by patting the chicken thighs dry with a paper towel—this helps them sear better. Season both sides generously with salt, black pepper, and a touch of garlic powder if desired.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs in the pan and let them cook undisturbed for about 4–5 minutes per side until golden brown and cooked through. Remove and set aside. Let them rest before slicing.

Step 3: Cook the Pasta

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

Step 4: Make the Garlic Cheese Sauce

In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant—about 30 seconds. Pour in the heavy cream and bring to a simmer. Stir in Velveeta cubes and shredded mozzarella, allowing the cheese to fully melt and form a smooth, creamy sauce.

Step 5: Combine Pasta and Sauce

Add the cooked penne directly into the cheese sauce. Toss gently to coat every piece. If the sauce is too thick, splash in a little reserved pasta water until it reaches your desired consistency.

Step 6: Serve and Finish

Slice the rested chicken thighs and arrange them next to or over the creamy penne. Sprinkle with chopped parsley before serving for that final touch of color and flavor.

How Long to Cook the Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce

The total cook time is just around 35–40 minutes, broken down like this:

Chicken thighs: 8–10 minutes total (4–5 minutes per side)
Pasta: 10–12 minutes depending on brand and desired firmness
Sauce: 5–7 minutes to melt and combine everything smoothly
Final assembly: 3–5 minutes to toss, garnish, and plate

You can even shave a few minutes off by cooking the pasta while searing the chicken.

Tips for Perfect Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce

Don’t crowd the skillet when searing the chicken. Work in batches if needed to get that golden crust.
Use freshly minced garlic for the best flavor—pre-minced garlic in jars tends to be milder and less aromatic.
Reserve pasta water before draining—it’s liquid gold for adjusting sauce thickness.
Let the chicken rest before slicing. This locks in juices and keeps it tender.
Stir the cheese sauce constantly while it melts to avoid clumping or scorching.
Taste as you go—adjust salt and pepper at the end to suit your personal flavor profile.
Use low heat when melting the cheese. High heat can cause it to break or become grainy.

Watch Out for These Mistakes While Cooking

Overcooking the chicken: It’s easy to let thighs go a bit too long—especially if you’re multitasking. Aim for an internal temp of 165°F and remove from the pan right away.
Skipping the pasta water: Without it, you might find your sauce too thick. A splash or two helps it cling beautifully to the pasta.
Adding cheese too fast: Dumping all the cheese in at once can cause clumps. Add it slowly and stir continuously for a smooth sauce.
Using high heat for the sauce: That creamy cheese sauce can split if boiled. Keep the heat on low-medium for best results.
Not seasoning enough: Cream, cheese, and pasta all need a little extra salt to really come alive—taste before serving!
Cutting chicken right out of the pan: Give it a few minutes to rest, or the juices will run right out and leave you with dry meat.

What to Serve With Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce?

Simple Arugula Salad

A peppery salad with a light lemon vinaigrette cuts through the richness of the dish and balances the flavors perfectly.

Garlic Bread

Crispy on the outside, soft in the middle—garlic bread is the ideal companion to soak up any leftover cheese sauce.

Roasted Vegetables

Roast some broccoli, zucchini, or bell peppers with olive oil and sea salt for a colorful and healthy side.

Caprese Skewers

Tomato, basil, and mozzarella bites offer a refreshing contrast and feel fancy without the work.

A Glass of Chardonnay or Pinot Grigio

If you enjoy wine with dinner, a light white wine pairs nicely with the creamy garlic sauce.

Steamed Green Beans with Lemon

A simple veggie side that’s quick and lightens up the plate without competing for flavor.

Cucumber-Yogurt Salad

Cool, tangy, and a little herby—this is a great palate cleanser alongside rich pasta.

Storage Instructions

Got leftovers? You’re in luck—this dish stores and reheats beautifully.

Refrigerator: Store in an airtight container for up to 3–4 days. The sauce will thicken a bit, but a splash of milk or cream while reheating will bring it back to life.
Freezer: While it’s possible to freeze, creamy cheese sauces don’t always hold up well when thawed. If you must freeze it, do so in individual portions and reheat gently on the stove with added cream.
Reheating: Reheat in a saucepan over low heat, stirring frequently. Avoid the microwave if possible—it tends to dry out the chicken and make the sauce rubbery.
Pro tip: Store the chicken and pasta separately if you know you’ll be reheating—it helps keep the textures just right.

Estimated Nutrition

Note: Values may vary depending on portion size and exact ingredients used.

Serving Size: 1 generous bowl
Calories: ~580 kcal
Protein: 32g
Carbohydrates: 48g
Fat: 30g
Saturated Fat: 14g
Cholesterol: 120mg
Sodium: 850mg
Fiber: 2g
Sugar: 4g

This is definitely a comfort food meal, but still offers a solid amount of protein and energy, especially great after a long day.

Frequently Asked Questions

How can I make this dish spicier?

If you like heat, try adding red pepper flakes or a dash of cayenne pepper while making the sauce. You can also mix in a spoonful of spicy marinara or use pepper jack cheese for an extra kick.

Can I use pre-cooked chicken?

Absolutely! Shredded rotisserie chicken or leftover grilled chicken works well. Just add it during the final stage when mixing the pasta and sauce to warm it through.

Is there a way to lighten up the sauce?

Yes. Swap heavy cream with half-and-half, or even 2% milk (though the sauce may be a bit thinner). You can also reduce the amount of cheese slightly without losing flavor.

What’s the best way to avoid grainy cheese sauce?

Use low to medium heat and melt the cheese slowly while stirring constantly. High heat can cause the fats to separate and turn the sauce grainy.

Can I make this recipe gluten-free?

Sure! Just use your favorite gluten-free penne pasta, and double-check that your cheese and other ingredients are certified gluten-free.

Will the sauce thicken as it sits?

Yes, it will. If it becomes too thick when reheating, add a splash of milk or pasta water to loosen it up.

Can I add vegetables to the sauce?

Definitely! Spinach, mushrooms, sun-dried tomatoes, or even steamed broccoli would blend in beautifully with the creamy garlic cheese base.

How do I store leftovers without the pasta getting mushy?

Toss the cooked pasta in a little olive oil before storing it separately from the sauce and chicken. Combine everything when reheating for the best texture.

Conclusion

Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce is everything you want from a comforting dinner—creamy, savory, satisfying, and surprisingly easy to make. Whether you’re feeding a crowd, meal-prepping for the week, or just looking for a hearty weeknight meal that feels like a hug in a bowl, this recipe delivers every single time. With a few pantry staples and a little love in the skillet, you’ll have a dish that earns a permanent spot in your recipe rotation.