Description
A rich and comforting dish featuring tender seared chicken thighs served over al dente penne pasta, smothered in a creamy Velveeta cheese and heavy cream sauce, finished with a flavorful garlic butter Parmesan topping. This easy-to-make recipe delivers a delightful blend of cheesy indulgence and savory herbs perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 1 lb chicken thighs, boneless and skinless
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Pasta
- 8 oz penne pasta
- Salt (for boiling water, about 1 tbsp)
Cheese Sauce
- 8 oz Velveeta cheese, cubed
- 1 cup heavy cream
Garlic Butter Parmesan Sauce
- 3 garlic cloves, minced
- 3 tbsp salted butter
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides evenly with salt, black pepper, and Italian seasoning to ensure flavorful meat.
- Sear the Chicken: Heat a skillet over medium-high heat. Add the chicken thighs and sear until they develop a golden-brown crust and are fully cooked through, about 5-7 minutes per side. Remove from skillet and set aside to rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, typically 10-12 minutes. Before draining, reserve 1/2 cup of pasta cooking water and then drain the rest.
- Prepare the Velveeta Cheese Sauce: In a saucepan over low heat, combine the cubed Velveeta cheese and heavy cream. Stir continuously until the cheese melts completely and the mixture becomes smooth and creamy. If the sauce is too thick, thin it by adding the reserved pasta water gradually until desired consistency is reached.
- Make Garlic Butter Parmesan Sauce: Using the same skillet from the chicken, melt the salted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in grated Parmesan cheese and Italian seasoning, allowing the sauce to simmer gently until it thickens slightly.
- Combine and Serve: Toss the cooked penne pasta with the creamy Velveeta cheese sauce until well coated. Slice the rested chicken thighs and plate on top of the sauced pasta. Drizzle the garlic butter Parmesan sauce over the entire dish. Garnish with fresh herbs if desired before serving.
Notes
- Reserve pasta water carefully as it helps thin the cheese sauce without diluting flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, keeping in mind the sauce will be less rich.
- Fresh parsley or basil can be added as a garnish for color and fresh flavor.
- Ensure the chicken is cooked to 165°F internal temperature for safety.
- Velveeta can be substituted with processed cheese if unavailable, but results may vary.
