When I first put this dish together, I wasn’t planning on it being a showstopper. I had leftover chicken thighs, a half-block of Velveeta, and some dry penne that was begging to be used. But once that garlic, mozzarella, and creamy cheese sauce started bubbling in the pan, I knew I was onto something that deserved a permanent spot in the dinner rotation.

Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce is everything you crave on a busy weeknight — rich, savory, and soul-satisfying. The chicken is pan-seared to golden perfection, while the pasta is drenched in a thick, velvety sauce that clings to every bite. If you’re someone who loves comfort food with serious flavor, you’re going to fall hard for this one.

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

Ultra-creamy texture: Thanks to the blend of Velveeta and mozzarella, the sauce is irresistibly smooth and cheesy.
Bold garlic flavor: Fresh garlic infuses the dish with deep savory notes that perfectly balance the richness.
Crispy, juicy chicken: Pan-seared chicken thighs add a crispy bite and juicy tenderness to every forkful.
Easy, one-pan magic: Minimal prep and everyday ingredients make this an ideal dinner idea for weeknights.
Kid and adult approved: Whether you’re feeding picky eaters or foodies, this easy recipe hits all the right notes.

What Kind of Chicken Should I Use?

For this recipe, I swear by boneless, skinless chicken thighs. They stay juicy, cook quickly, and have way more flavor than breasts. The slight fattiness plays beautifully against the richness of the cheese sauce. But if you only have chicken breasts on hand, they’ll still work — just be sure not to overcook them. You want that golden sear on the outside and tenderness in every bite.

Options for Substitutions

Don’t worry if you’re missing an ingredient or two — this dish is incredibly flexible.

Velveeta: You can sub in American cheese or even a mild cheddar if needed. It won’t be as creamy, but it’ll still taste great.
Mozzarella: Swap it out for Monterey Jack or provolone for a different cheesy spin.
Penne: Rigatoni, ziti, or rotini all work beautifully. Use what’s in your pantry.
Heavy cream: Whole milk with a bit of butter can do the trick in a pinch.
Fresh garlic: Garlic powder works as a backup — about 1/2 teaspoon per clove.

The base flavors hold strong, even with tweaks, so feel free to make it your own.

Ingredients for Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce

Boneless, skinless chicken thighs
These deliver juicy, flavorful bites and crisp up beautifully when pan-seared.
Penne pasta
A sturdy pasta that holds the creamy sauce inside and out, making every bite rich and satisfying.
Velveeta cheese
Melts smoothly into the sauce, creating that signature velvety texture and mild cheesy flavor.
Mozzarella cheese
Adds stretch and an extra cheesy punch that complements the creaminess of the Velveeta.
Heavy cream
Provides the rich, silky base for the cheese sauce and balances out the garlic.
Fresh garlic cloves
Infuses the entire dish with a deep, aromatic flavor that brings the sauce to life.
Salt and black pepper
Basic seasonings to enhance the natural flavors of the chicken and sauce.
Olive oil or butter
Used for searing the chicken and adding a rich base layer to the dish.
Parsley (fresh or dried)
Adds color, freshness, and a little herby brightness to finish things off.

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry and season them generously with salt and black pepper. Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken for about 5–6 minutes on each side, or until they’re deeply golden and cooked through. Remove and set aside.

Step 2: Cook the Penne

Bring a pot of salted water to a boil. Add the penne and cook until al dente according to package instructions. Drain and set aside, reserving about 1/2 cup of pasta water just in case you want to thin the sauce later.

Step 3: Make the Garlic Cheese Sauce

In the same pan you used for the chicken, lower the heat to medium. Add a bit more olive oil or butter if needed, then sauté the minced garlic until fragrant — about 30 seconds. Pour in the heavy cream and stir gently. Add Velveeta cubes and let them melt slowly, stirring often.

Step 4: Add Mozzarella and Stir

Once the Velveeta is mostly melted, add the shredded mozzarella. Keep stirring until the sauce becomes thick and glossy. If it gets too thick, stir in a splash of the reserved pasta water.

Step 5: Combine Pasta and Sauce

Add the cooked penne into the skillet and toss it gently in the cheese sauce until evenly coated. Let it simmer for a minute so the pasta absorbs all that creamy goodness.

Step 6: Return the Chicken

Slice or keep the chicken thighs whole, then return them to the pan or plate them alongside the pasta. Spoon a bit of extra cheese sauce over the chicken, then finish with a sprinkle of parsley.

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

The entire recipe comes together in about 35 to 40 minutes:

Chicken searing: 10–12 minutes
Pasta boiling: 10–12 minutes (can be done alongside the chicken)
Cheese sauce: 7–10 minutes
Final assembly and simmer: 3–5 minutes

If you multitask smartly, you can shave down the total cook time without compromising flavor.

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

Let the cheese melt low and slow: Rushing the cheese sauce with high heat can cause it to break. Keep the heat medium to low and stir constantly.
Season in layers: Taste as you go — from the chicken seasoning to the sauce. A pinch of salt at each step makes a difference.
Don’t overcook the pasta: Go for al dente so it can finish absorbing flavor from the cheese sauce without turning mushy.
Use freshly grated mozzarella: Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.
Deglaze the pan: After searing the chicken, don’t wash the skillet. The browned bits add massive flavor to the sauce — just splash in a bit of cream to lift them up.

Watch Out for These Mistakes While Cooking

Overcooking the chicken: Dry chicken ruins the dish. Stick to medium-high heat and pull it once it hits 165°F internally.
Skipping the pasta water: That reserved starchy water is your best friend for adjusting sauce consistency.
High heat while melting cheese: Cheese can curdle or get grainy if rushed. Always melt over medium or low heat.
Using pre-shredded mozzarella: It won’t melt smoothly. Freshly shredded mozzarella gives that signature creamy pull.
Forgetting to season the pasta water: Salted water is your first layer of flavor. Bland pasta = bland dish.
Not resting the chicken: Let it sit a couple minutes after cooking. Juices redistribute, making it tender and juicy.

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

Garlic Bread

A crispy slice of garlic bread is perfect for scooping up any leftover sauce.

Caesar Salad

A crunchy, tangy Caesar cuts through the richness of the pasta and gives the plate some freshness.

Roasted Broccoli

Oven-roasted broccoli adds a smoky crunch and a healthy contrast to the creamy dish.

Marinated Cucumbers

Cool, crisp cucumbers with a vinegar-based marinade help refresh the palate between bites.

Cherry Tomato Salad

A light tomato salad with basil and balsamic brings a sweet, acidic balance.

Steamed Green Beans

Simple and quick, green beans bring color and snap without overpowering the dish.

A Glass of Chardonnay or Light Red

Creamy pasta and a chilled white or soft red wine make for a restaurant-worthy pairing.

Storage Instructions

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

Refrigerator: Store in an airtight container for up to 3 days. The sauce will thicken a bit but can be revived.
Reheating: Warm on the stovetop over low heat, adding a splash of milk or cream to bring the sauce back to life. Microwave works too, but stir halfway to keep the cheese smooth.
Freezing: Not ideal. The cheese sauce tends to separate and get grainy after thawing, so it’s best enjoyed fresh or refrigerated.

Estimated Nutrition

Per generous serving (based on 4 servings total)

Calories: ~690
Protein: 38g
Fat: 42g
Saturated Fat: 20g
Carbohydrates: 42g
Fiber: 2g
Sugar: 5g
Sodium: 950mg
Cholesterol: 150mg

This dish leans indulgent, but it’s a filling and comforting meal that doesn’t leave you hunting for snacks afterward.

Frequently Asked Questions

How can I make this recipe a little lighter?

Swap heavy cream with half-and-half or whole milk, and use less Velveeta. You’ll lose a bit of richness, but still get that creamy effect.

Can I use chicken breast instead of thighs?

Yes, absolutely. Just be careful not to overcook them — they’re leaner and dry out faster than thighs.

What’s the best way to reheat this pasta?

Stovetop on low heat with a splash of milk or cream is ideal. Stir often to keep the cheese smooth.

Can I make this ahead of time?

Yes, but keep the pasta and sauce separate if possible. Reheat and mix before serving for the best texture.

Is this recipe spicy at all?

No, it’s very mild. If you like heat, add red pepper flakes or a dash of hot sauce to the sauce.

Can I make this without garlic?

You can, though you’ll lose a big flavor layer. If necessary, try garlic powder for a more subtle effect.

What cheese alternatives work best?

Monterey Jack, provolone, or a sharp cheddar can sub in for mozzarella or Velveeta. Just note the texture may vary.

How do I prevent the sauce from getting gritty?

Melt the cheese over medium-low heat and stir constantly. Avoid overheating — that’s the #1 reason for grainy sauce.

Conclusion

Velveeta Chicken Penne in Creamy Mozzarella Garlic Cheese Sauce is everything comfort food should be — rich, flavorful, and incredibly easy to make. Whether you’re whipping it up for a casual weeknight dinner or serving it to impress a crowd, it always delivers that “wow” factor. With minimal prep and flexible ingredients, it’s the kind of dish that makes its way into your regular rotation without even trying.

If you’re craving something creamy, garlicky, and packed with cheesy goodness, this is your go-to. It’s not just a meal — it’s a cozy night in a bowl.