Description
This Velveeta Chicken Penne recipe features tender seared chicken thighs served over rigatoni or penne pasta smothered in a creamy mozzarella garlic cheese sauce. The sauce is rich and luscious, made with Velveeta, shredded mozzarella, garlic, and heavy cream, offering a delightful comfort meal perfect for a hearty dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Pasta
- 12 ounces rigatoni or penne pasta
Cheese Sauce
- 1 cup Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides evenly with salt, black pepper, and Italian seasoning to enhance the flavor.
- Sear the Chicken: Heat a skillet over medium-high heat and melt the butter. Add the seasoned chicken thighs and sear them for about 6 to 7 minutes per side or until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and let it rest while you prepare the pasta and sauce.
- Cook the Pasta: In a separate pot, bring salted water to a boil. Add the rigatoni or penne pasta and cook until al dente, typically 10 to 12 minutes depending on the pasta brand. Drain the pasta, reserving ½ cup of the pasta cooking water to adjust sauce consistency later if needed.
- Make the Cheese Sauce: Using the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, then add the cubed Velveeta cheese and shredded mozzarella, stirring continuously until the cheeses melt completely and form a smooth creamy sauce.
- Toss Pasta in Sauce: Add the cooked pasta directly into the skillet with the cheese sauce. Toss thoroughly to coat each piece of pasta. Use reserved pasta water a little at a time if the sauce needs thinning to achieve your desired consistency.
- Serve: Slice the rested chicken thighs into strips or bite-sized pieces. Arrange the chicken over the dressed pasta, garnish with chopped fresh parsley if desired, and serve warm to enjoy a hearty, cheesy meal.
Notes
- Using boneless skinless chicken thighs ensures juicier, more flavorful meat compared to chicken breasts.
- Searing the chicken first locks in moisture and enhances flavor with a golden crust.
- Reserving pasta water helps adjust the thickness of the cheese sauce without diluting flavor.
- Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
