Description
This Creamy Velveeta Chicken Penne in Garlic Butter Sauce is a rich and comforting pasta dish featuring tender seared chicken breasts tossed in a luscious, cheesy garlic butter sauce. Perfect for a quick weeknight dinner, this recipe combines penne pasta with a creamy blend of Velveeta, Parmesan, and garlic for an indulgent yet easy-to-make meal.
Ingredients
Scale
Pasta
- 8 ounces Penne Pasta (Substitutions: Rigatoni or rotini for different textures)
Chicken
- 2 pounds Boneless Skinless Chicken Breasts (Season generously for best results)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Italian Seasoning
- 2 tablespoons Olive Oil (For searing the chicken)
Sauce
- 4 tablespoons Butter (Use unsalted for better control over seasoning)
- 3 cloves Minced Garlic
- 8 ounces Velveeta Cheese (Substitution: Cheddar or Colby cheese for different flavor profiles)
- 1 cup Milk
- 1/2 cup Grated Parmesan Cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Once boiling, add the penne pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain the pasta in a colander and set it aside.
- Season and Sear the Chicken: Season the chicken breasts generously with salt, pepper, and Italian seasoning. In a skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts. Sear for 5–6 minutes on each side or until golden brown and the internal temperature reaches 165°F. Transfer to a plate to rest before slicing.
- Prepare the Sauce: In the same skillet, reduce heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant. Gradually add Velveeta cheese and milk, stirring continuously until melted and creamy. Mix in grated Parmesan cheese until the sauce thickens slightly.
- Toss Pasta in Sauce: Add the drained penne pasta to the skillet, tossing in the creamy sauce until each piece is coated. If the sauce is too thick, add a splash more milk to reach desired consistency.
- Assemble and Serve: Slice the resting chicken breasts and place them atop the creamy pasta. Sprinkle additional Parmesan cheese and herbs for garnishing. Serve hot and enjoy.
Notes
- Use unsalted butter to control the saltiness of the dish better.
- Substitute Velveeta with Cheddar or Colby cheese for a different flavor profile.
- Rigatoni or rotini pasta can be used instead of penne for a different texture.
- Be sure to rest the chicken before slicing to keep it juicy.
- Adjust milk quantity to achieve the desired sauce consistency.
