After a busy day, I often crave something hearty and flavorful, but I don’t want to spend hours in the kitchen. That’s where this Cheesy Garlic Cajun Chicken Penne with Velveeta Cream Sauce comes in. It’s a dish that feels indulgent and full of rich, bold flavors, yet it’s straightforward enough to make any weeknight feel special. The chicken is perfectly seasoned with Cajun spices, giving it a smoky, slightly spicy kick, and it’s wrapped in a luscious, creamy cheese sauce that’s loaded with Velveeta, mozzarella, cheddar, and Parmesan. This recipe quickly became a favorite in my house for how simple it is to prepare and how much everyone loves the mix of creamy and spicy.

Whether you’re cooking for your family or hosting friends, this dish works beautifully. It’s a great example of how a few simple ingredients can come together to create something truly satisfying. Plus, the penne pasta holds the sauce perfectly, making every bite flavorful and comforting.

Essential Elements and Equipment

To make this recipe without any fuss, these are the tools and ingredients you’ll want on hand:

Large pot: For boiling pasta to the perfect al dente texture.
Large skillet: Essential for searing the seasoned chicken and making the sauce.
Whisk: Needed for making the roux and whisking in the milk to create a smooth sauce.
Measuring cups and spoons: For accuracy with seasonings and dairy.
Sharp knife and cutting board: To cut the chicken into even, bite-sized pieces.
Quality cheeses: Velveeta and cream cheese are key for a smooth, creamy sauce; mozzarella and Parmesan add depth and stretch.
Cajun seasoning and smoked paprika: These bring the smoky, spicy kick that sets this dish apart.

What Makes This Recipe Work

Bold seasoning: Cajun seasoning and smoked paprika create a smoky, slightly spicy flavor that livens up the chicken.
Garlic aroma: Sautéing fresh garlic in butter infuses the sauce with rich, savory notes that complement the cheese.
Roux-based cream sauce: Starting with a butter and flour roux ensures the sauce thickens perfectly without lumps.
Velveeta and cream cheese: These melt easily, creating a velvety, luscious base for the sauce that traditional cheeses alone can’t match.
Mozzarella and Parmesan: These add gooey texture and a sharp, nutty finish.
Penne pasta: Its tube shape holds the sauce beautifully, making every bite full of flavor.
Simple yet impressive: Despite its richness, this recipe comes together in about 30 minutes and is approachable for cooks of all levels.

Ingredients You’ll Need

1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
12 oz penne pasta
4 tablespoons butter
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk
8 oz Velveeta cheese, cubed
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley or chopped chives (optional, for garnish)

Preparation

Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente, following the package instructions. Reserve about half a cup of the pasta water before draining. Drain the pasta and set it aside, keeping it warm.

Step 2: While the pasta cooks, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika until evenly coated.

Step 3: Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.

Step 4: In the same skillet, reduce heat to medium. Melt the butter, add the minced garlic, and sauté for about one minute until fragrant. Avoid browning the garlic.

Step 5: Sprinkle the flour over the butter and garlic, whisking constantly to form a smooth roux. Cook for 1 to 2 minutes without browning.

Step 6: Slowly whisk in the milk, bring to a gentle simmer, and cook for 3 to 5 minutes until the sauce thickens.

Step 7: Lower the heat and stir in Velveeta and cream cheese until melted and smooth.

Step 8: Add mozzarella and Parmesan cheeses, stirring until melted and the sauce is thick and creamy. Season with salt and pepper.

Step 9: Return the chicken and penne to the skillet. Toss gently to coat. Add reserved pasta water if the sauce is too thick.

Step 10: Warm everything together for 1–2 minutes to blend flavors. Serve garnished with parsley or chives.

Variations to Try

This recipe is wonderfully adaptable, so feel free to make it your own with these ideas:

Protein swaps: Try shrimp for a quick seafood twist, smoked sausage for a hearty flavor, or tofu for a vegetarian option. Pan-fry tofu until crisp and toss it in the Cajun spices for great texture.
Add vegetables: Stir in sautéed spinach, mushrooms, or roasted red peppers. These add vibrant color and nutrition without overpowering the creamy sauce.
Control the heat: Reduce the Cajun seasoning if you prefer mild flavors. For more kick, add crushed red pepper flakes or a dash of hot sauce.
Gluten-free: Simply swap regular penne for your favorite gluten-free pasta. Cooking times might vary, so keep an eye on it.
Cheese swaps: Fontina offers a buttery melt, while gouda adds a smoky richness that complements the spices beautifully.
Add texture: Sprinkle toasted breadcrumbs or chopped nuts on top for a satisfying crunch contrast.

These tweaks let you customize the dish to suit your taste and dietary needs without losing any of the creamy comfort.

How to Serve

To balance the richness of this creamy Cajun chicken penne, pair it with fresh, lighter sides and thoughtful garnishes:

Green salads: A crisp salad tossed with lemon juice or a simple vinaigrette adds brightness and crunch that contrasts with the creamy pasta.
Steamed or roasted vegetables: Broccoli, green beans, or asparagus bring color, freshness, and a healthy touch to your plate.
Bread options: Garlic bread or warm rolls are perfect for soaking up every last bit of sauce. For a lighter choice, toasted baguette slices drizzled with olive oil and herbs work beautifully.
Refreshing beverages: Sparkling water with lemon or lime refreshes the palate, while iced herbal teas like mint or chamomile soothe and cleanse without overpowering the flavors.

Serving with these sides and drinks creates a meal that’s both comforting and well-balanced, ideal for casual dinners or entertaining friends.

Tips for the Best Results

Cut chicken into evenly sized pieces for uniform cooking.
Whisk flour into melted butter well to avoid lumps in the roux.
Add milk gradually when making the sauce to keep it smooth.
Use fresh garlic for the best flavor; avoid pre-minced garlic that can taste bitter.
Keep the sauce on low heat once the cheeses are added to prevent separation.
Reserve pasta water, it’s invaluable for adjusting sauce consistency.
Taste and adjust seasoning at the end since cheese adds saltiness.
Serve immediately for best texture; reheat leftovers gently with extra milk or cream.

Cooking Notes

Use fresh garlic: Freshly minced garlic gives the sauce a bright, rich aroma. Be careful not to brown it too much in the butter, as burnt garlic can add bitterness.
Don’t overcrowd the pan: When searing the chicken, cook in batches if needed. Overcrowding causes the chicken to steam rather than sear, preventing that delicious golden crust.
Whisk the roux well: When you add flour to the melted butter, whisk constantly to avoid lumps and to cook out the raw flour taste. A smooth roux is key to a silky sauce.
Add milk slowly: Pour the milk in gradually while whisking to keep the sauce smooth and lump-free.
Melt cheeses gently: Lower the heat before adding Velveeta and cream cheese. Stir gently until fully melted and incorporated for a creamy texture.

Nutritional Information (per serving)

Calories: 660
Protein: 45g
Fat: 38g
Saturated Fat: 22g
Carbohydrates: 40g
Fiber: 2g
Sugar: 6g
Sodium: 900mg

Recipe Details

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great substitute. They stay juicy and flavorful but may need a few extra minutes to cook through.

What if I don’t have Velveeta cheese?
Velveeta gives the sauce its signature smooth creaminess, but you can replace it with cream cheese and processed cheese slices. The texture will be a little different but still delicious.

Is this recipe spicy?
The Cajun seasoning provides a mild to moderate heat. You can adjust the amount or omit it if you prefer less spice.

Can I make this gluten-free?
Absolutely. Simply swap regular penne pasta for a gluten-free version. The cooking time may vary, so follow the package instructions.

How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.

Conclusion

This Cheesy Garlic Cajun Chicken Penne with Velveeta Cream Sauce is a delightful combination of bold spices, rich cheeses, and comforting pasta. It brings together layers of flavor that are at once indulgent and approachable. Whether it’s a weeknight family dinner or a casual gathering, this recipe shines by turning simple ingredients into something special.

The creamy sauce, enhanced by Velveeta’s silky texture and the punch of Cajun seasoning on tender chicken, creates a meal that’s satisfying and full of character. The garlic adds that essential savory warmth, while the penne pasta carries every bit of sauce perfectly.

I hope you find this recipe as easy and enjoyable to make as I do. It’s one of those dishes that brings smiles and satisfies cravings without requiring hours in the kitchen. Give it a try, and I’m sure it will become a favorite in your dinner rotation.

Cheesy Garlic Cajun Chicken Penne with Velveeta Cream Sauce

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

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Ingredients

Scale

Ingredients You’ll Need

- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes

- 2 tablespoons olive oil

- 2 tablespoons Cajun seasoning

- 1 teaspoon garlic powder

- ½ teaspoon smoked paprika

- 12 oz penne pasta

- 4 tablespoons butter

- 4 cloves garlic, minced

- ¼ cup all-purpose flour

- 3 cups whole milk

- 8 oz Velveeta cheese, cubed

- 4 oz cream cheese, softened

- 1 cup shredded mozzarella cheese

- ¼ cup grated Parmesan cheese

- Salt and black pepper, to taste

- Fresh parsley or chopped chives (optional, for garnish)

Instructions

Preparation