Description
A rich and comforting pasta dish made with tender chicken, penne, and a creamy Velveeta-Parmesan garlic butter sauce. Perfect for weeknight dinners or cozy family meals.
Ingredients
- 1.25 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz penne pasta
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 2 cups whole milk
- 8 oz Velveeta cheese, cubed
- ½ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season the chicken with garlic powder, smoked paprika, salt, and pepper, then cook until golden brown and cooked through, about 6–7 minutes. Remove chicken and keep warm.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Whisk in the milk, letting it warm gently.
- Add Velveeta cubes and stir until melted and smooth.
- Mix in Parmesan cheese and Italian seasoning.
- Return chicken to the skillet, add pasta, and toss to coat everything in the sauce.
- Garnish with fresh parsley and serve warm.
Notes
- Penne works best, but any short pasta like rigatoni or rotini will hold the sauce well.
- Add vegetables such as spinach, mushrooms, or broccoli for extra nutrition.
- Swap chicken for shrimp for a seafood version.
- Stir in red pepper flakes if you prefer a spicy kick.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
