1. Pat chicken thighs dry and season with salt and black pepper.

2. In a skillet over medium-high heat, add olive oil or butter. Sear the chicken for 5–6 minutes per side until golden and cooked through. Set aside.

3. Bring salted water to a boil and cook penne until al dente. Drain, reserving 1/2 cup of the pasta water.

4. In the same skillet, reduce heat to medium and sauté garlic until fragrant, about 30 seconds.

5. Pour in heavy cream and stir. Add Velveeta cubes and melt slowly, stirring often.

6. Once Velveeta is melted, stir in mozzarella and continue to mix until smooth and creamy.

7. Add cooked pasta and toss to coat in the sauce. Add pasta water as needed to thin.

8. Slice or keep chicken thighs whole and return them to the pan. Spoon sauce over the chicken.

9. Garnish with parsley and serve hot.