Growing up in a family that loved bold, hearty meals, pasta was always a reliable dinner table favorite. My mom used to make big pans of baked pasta, loaded with cheese and seasoned just right, and I remember how the smell would fill the entire house. Over the years, I found myself recreating those kinds of meals but adding my own twist, leaning into Cajun spices, creamy Velveeta, and that irresistible garlic butter base.

It’s one of those dishes that looks fancy enough for a weekend meal but is practical for busy weeknights. The pasta cooks up quickly, the chicken is golden and flavorful, and the sauce comes together in the same skillet, so you’re not left with a sink full of dishes. Plus, it’s the kind of dinner that makes everyone at the table go back for seconds. I love serving it when friends come over, because it’s family-style food at its best: warm, cheesy, and satisfying.

Essential Elements and Equipment

Making this recipe doesn’t require anything too complicated, but a few kitchen staples will make the process smooth:

Large skillet or sauté pan: You’ll need a good-sized skillet to sear the chicken and then build the sauce. A cast-iron pan works beautifully for even browning.
Stockpot for pasta: A sturdy pot to boil the penne until it’s al dente. Salt your water generously so the pasta has flavor right from the start.
Sharp chef’s knife: Cutting the chicken into even bite-sized pieces helps them cook quickly and evenly.
Wooden spoon or silicone spatula: Perfect for stirring the creamy cheese sauce without scratching your pan.
Key ingredients to highlight:
- Cajun seasoning for spice and smokiness.
- Velveeta cheese for a creamy, velvety base.
- Garlic butter to add depth and richness.
- Parmesan and mozzarella for that gooey, melty finish.

With these basics, you’ll be set to turn a handful of ingredients into a cheesy, Cajun-inspired pasta that feels like restaurant-level comfort food.

What Makes This Recipe Work

Cajun spices bring balance: The seasoning isn’t just for heat, it adds a smoky, savory depth that cuts through the richness of the cheese.
Golden seared chicken: Cooking the chicken first in butter and oil gives it a crisp, flavorful crust that holds up well once it’s mixed into the creamy sauce.
Garlic butter base: Garlic sautéed in butter sets the stage for the sauce, infusing it with a savory foundation.
Velveeta for creaminess: While mozzarella and Parmesan give texture and stretch, Velveeta melts into a perfectly smooth sauce that clings to every piece of pasta.
Layered cheeses: Using three types of cheese ensures the sauce is glossy, thick, and loaded with flavor.
One-pan convenience: After cooking the chicken, everything comes together in the same skillet, which means fewer dishes and more flavor since you’re building on those browned bits.

Ingredients You’ll Need

1 pound penne pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon paprika
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon dried parsley or Italian herbs (for garnish)

Step-by-Step Preparation

Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain and set aside.

Step 2: Pat chicken breasts dry with paper towels. Season generously on both sides with Cajun seasoning, paprika, salt, and pepper.

Step 3: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 5–6 minutes per side, until golden brown and fully cooked through. Remove from the skillet, let rest for a few minutes, then slice into thick strips.

Step 4: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.

Step 5: Lower the heat and add Velveeta cheese cubes and cream cheese. Stir continuously until the cheeses are melted and smooth.

Step 6: Slowly pour in the heavy cream, whisking to combine. The sauce should begin to thicken into a creamy base.

Step 7: Stir in shredded mozzarella and grated Parmesan, mixing until the sauce is glossy and coats the spoon. Taste and adjust seasoning with salt and pepper.

Step 8: Add the cooked penne pasta to the sauce, tossing until every piece is well coated.

Step 9: Plate the dish by serving the creamy pasta on one side and the sliced Cajun chicken on the other. Sprinkle dried parsley or Italian herbs on top for garnish.

Easy Variations to Try

Cheesy Cajun Chicken Penne in Garlic Butter Velveeta Sauce

One of the best parts of this dish is how adaptable it can be. Once you’ve nailed the base recipe, you can switch up proteins, cheeses, or spice levels depending on your mood.

Swap the protein: Try shrimp, steak, or smoked sausage for a completely different twist. Shrimp adds a lighter feel, while sausage makes it heartier.
Add vegetables: Stir in spinach, roasted bell peppers, or steamed broccoli for extra flavor and color.
Play with the cheese: If you don’t have Velveeta, sharp cheddar, and Monterey Jack can make a tasty substitute, though the texture won’t be quite as silky.
Adjust the spice: For kids or milder palates, cut the Cajun seasoning in half. For spice lovers, toss in some crushed red pepper or hot sauce.
Gluten-free option: Use gluten-free penne or another pasta shape you enjoy.

How to Serve

When it comes to serving this dish, presentation and pairing make all the difference. The creamy pasta and golden chicken already look like a restaurant-quality meal, but adding a few thoughtful touches will make it even more special.

Garnish with fresh herbs: A sprinkle of parsley or chives adds color and freshness that brightens the entire plate.
Pair with greens: Serve alongside a crisp side salad with romaine, cucumbers, and a light vinaigrette to balance the richness.
Add bread: Garlic bread or soft dinner rolls are perfect for soaking up the extra cheesy sauce.
Family-style serving: Place the skillet in the middle of the table and let everyone scoop out their own portions. It feels casual, cozy, and inviting.
Portion thoughtfully: A big scoop of pasta on one side of the plate with the chicken sliced and arranged neatly alongside makes it look as good as it tastes.
Kid-friendly touch: Skip the garnish and serve in small bowls with extra mozzarella sprinkled on top for a stretchy, cheesy effect kids love.
For gatherings: Double the recipe and keep it warm in a large casserole dish. It makes an excellent potluck or crowd-pleasing main dish.

Recipe Tips

Cooking creamy, cheesy pasta with seared chicken doesn’t have to be complicated. A few small techniques ensure your dish comes out perfectly every time.

Cut chicken evenly: Uniform bite-sized pieces help the chicken cook at the same rate, preventing overcooked or undercooked pieces.
Don’t rush the sear: Give the chicken space in the skillet so it browns instead of steaming. That golden crust carries so much flavor.
Use room-temperature cream cheese: Softened cream cheese melts more smoothly into the sauce without leaving clumps.
Reserve pasta water: The starchy water helps thin the sauce if it gets too thick while still keeping it creamy.
Taste as you go: Cajun seasoning blends vary in saltiness and spice. Start with less, then add more to fit your taste.
Keep the heat gentle for the sauce: Once the cheese is in, cook over low heat. High heat can cause the sauce to break or become grainy.
Reheating: Add a splash of milk or cream when reheating leftovers on the stove or in the microwave to restore the creamy consistency.

Cooking Notes

Cook pasta just until al dente. Overcooked pasta will soften even more when tossed in the hot sauce.
Let the chicken rest for a minute before slicing or serving to keep it juicy.
Always stir cheese slowly into the sauce over low heat for the smoothest texture.
Don’t be afraid to adjust spices. A pinch of cayenne or red pepper flakes can boost the Cajun kick.
Leftovers will keep in the refrigerator for up to three days. Store in an airtight container for best results.

Nutritional Information

(Approximate values per serving, based on 6 servings)

Calories: 680
Protein: 39g
Fat: 34g
Carbohydrates: 54g
Fiber: 2g
Sodium: 760mg
Sugar: 4g

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings

FAQs

Can I make this recipe ahead of time?
Yes, but for the best texture, prepare the pasta and chicken ahead and make the sauce just before serving. If reheating, add extra cream or milk to loosen the sauce.

What other pasta shapes can I use?
Penne works wonderfully because the sauce clings to its ridges, but bowties, rigatoni, or shells also hold creamy sauces very well.

Can I freeze leftovers?
Cream-based sauces don’t always freeze perfectly, as they can separate when reheated. If you’d like to try freezing, cool the dish completely, store in an airtight container, and reheat gently with added cream.

Is there a lighter version?
You can swap heavy cream for half-and-half and use reduced-fat cream cheese. The sauce will still be creamy, just a bit lighter.

Conclusion

Cheesy Cajun Chicken Penne in Garlic Butter Velveeta Sauce is more than just a quick weeknight meal. It’s the kind of recipe that satisfies a craving for bold flavors and creamy indulgence without keeping you in the kitchen for hours. Every bite is a balance of tender, well-seasoned chicken, velvety pasta coated in a glossy cheese sauce, and just the right touch of Cajun spice.

This dish has become a staple in my kitchen because it works in so many settings. It’s easy enough for busy weeknights, but impressive enough for sharing with guests. It also reheats beautifully, making it a practical choice for meal prepping or next-day leftovers.

If you’re searching for a recipe that combines convenience with flavor, this is one you’ll find yourself coming back to again and again. I encourage you to try it, make it your own with the variations, and enjoy watching it disappear from everyone’s plates. It’s hearty, flavorful, and exactly the kind of meal that makes home cooking worth it.

Cheesy Cajun Chicken Penne in Garlic Butter Velveeta Sauce

Author: Emily Wilkinson
Total Time: 30 minutes
Yield: 6 1x

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Ingredients

Scale

Ingredients You’ll Need

1 pound penne pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon paprika
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon dried parsley or Italian herbs (for garnish)

Instructions

Step-by-Step Preparation