Ingredients
Scale
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1.5 lbs boneless, skinless chicken breast, diced
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup milk
- 2 cups shredded Velveeta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook penne pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat. Add diced chicken, season with salt, pepper, and garlic powder. Cook 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic and red pepper flakes (if using) for 1 minute until fragrant.
- Pour in heavy cream and milk. Stir and bring to a gentle simmer.
- Add Velveeta cheese and Parmesan. Stir continuously until melted and smooth.
- Return cooked chicken to skillet, add cooked penne. Toss to coat evenly in sauce.
- Simmer for 2–3 minutes. Garnish with fresh parsley and serve warm.
Notes
- Use freshly grated Parmesan for the best flavor.
- Adjust red pepper flakes for desired heat level.
- Velveeta melts smoothly and adds great creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American