I remember the night I first made this Creamy Velveeta Four-Cheese Chicken with Penne Pasta like it was yesterday. It was a busy weekday evening, and I wanted something that felt indulgent but wouldn’t keep me in the kitchen all night. I had some chicken breasts in the fridge and a craving for something cheesy and flavorful. This recipe came together quickly, filling the house with the rich aromas of garlic, butter, and melted cheese. The Cajun seasoning gave the chicken just enough kick, while the four-cheese sauce coated every piece of pasta in creamy, savory goodness.
What I love most is how simple it is to pull off, yet it tastes like a special occasion meal. It’s the kind of dish that makes everyone at the table smile and ask for seconds. Whether you’re cooking for family, friends, or just treating yourself, this recipe fits perfectly for a weeknight dinner or a casual gathering. Plus, it reheats beautifully for leftovers, which is always a bonus.
Essential Elements and Equipment
For this recipe, having the right tools and quality ingredients makes all the difference. Here’s what you’ll want on hand:
- Large pot for boiling the penne pasta to al dente.
- Large skillet to sear the chicken and coat it in melted cheese.
- Medium saucepan for gently melting the cheese sauce.
- Whisk or wooden spoon to stir the sauce smoothly without lumps.
- Tongs or pasta fork for tossing pasta in the sauce and serving.
- Sharp knife and cutting board for evenly slicing chicken into strips or chunks.
- Quality cheeses like Velveeta for smooth melting, combined with mozzarella, cheddar, and Parmesan for depth and flavor.
Using Velveeta is key for this sauce’s signature creamy texture. It melts effortlessly, blending with the other cheeses to create a rich, velvety sauce that traditional cheese alone can’t match.
What Makes This Recipe Work
- Four-cheese blend: Velveeta provides creamy smoothness, mozzarella adds gooey stretch, cheddar delivers a mild sharpness, and Parmesan gives nutty, salty depth.
- Perfectly cooked chicken: Searing the chicken develops a golden crust and locks in juices, while the Cajun seasoning adds a gentle smoky heat.
- Garlic butter base: Starting with garlic butter infuses the sauce and chicken with savory richness that complements the cheeses.
- Separate sauce preparation: Making the cheese sauce in a separate pan ensures it melts smoothly without overheating or separating.
- Pasta shape: Penne’s tubular form captures and holds the sauce inside each piece, ensuring every bite is packed with flavor.
- Pasta water magic: Reserved pasta water adds just the right starchiness to loosen the sauce if needed, helping it cling perfectly to the pasta.
- Balanced seasoning: Italian seasoning, salt, and pepper round out the flavors without overpowering the cheesy richness or Cajun spice.
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts (sliced into strips or chunks)
- 1½ teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons garlic butter (or 1 tablespoon butter + 1 clove minced garlic)
- 12 oz penne pasta
- 1½ cups heavy cream
- 1½ cups Velveeta cheese, cubed
- ¾ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- 1 clove garlic, minced
- Chopped parsley or dried herbs (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following the package instructions. Before draining, reserve about half a cup of the pasta water to help adjust the sauce later. Drain and set the pasta aside, keeping it warm.
Step 2: While the pasta cooks, season the chicken strips with Cajun seasoning, garlic powder, salt, and black pepper. Make sure each piece is evenly coated for consistent flavor.
Step 3: Heat the garlic butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Let it sear without stirring for a couple of minutes to get a golden crust. Then stir occasionally, cooking until the chicken is browned and cooked through, about 5 to 7 minutes.
Step 4: Lower the heat to low. Add a few cubes of Velveeta, a sprinkle of Parmesan, and a splash of heavy cream to the skillet. Toss the chicken gently so it’s coated in melted cheese. Keep warm while you make the sauce.
Step 5: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Step 6: Slowly pour in the heavy cream, stirring constantly. Let it simmer gently for 2 to 3 minutes to thicken.
Step 7: Gradually add the remaining Velveeta, mozzarella, cheddar, and Parmesan cheeses. Stir continuously until all the cheese melts and the sauce becomes smooth, thick, and glossy.
Step 8: Season the sauce with Italian seasoning, salt, and pepper. If the sauce is too thick, add reserved pasta water a little at a time until you reach your preferred consistency.
Step 9: Add the drained penne to the sauce. Toss gently to coat every piece. Let it warm together on low heat for a minute or two.
Step 10: Serve by plating the creamy penne on one side and spooning the cheesy Cajun chicken alongside. Drizzle extra sauce over everything and garnish with parsley or dried herbs.
Variations You Can Try
This recipe is easy to customize to suit your taste and dietary needs:
- Protein swaps: Replace chicken with shrimp, sausage, or even mushrooms for a vegetarian-friendly version.
- Add vegetables: Sautéed spinach, roasted bell peppers, or mushrooms work beautifully to add texture and nutrition.
- Adjust the heat: Increase the Cajun seasoning or add cayenne pepper for more spice, or reduce it for a milder flavor.
- Gluten-free option: Use gluten-free pasta if needed, without losing flavor or texture.
- Cheese alternatives: Try using fontina, gouda, or Asiago for a different flavor profile while maintaining creaminess.
- Crunchy toppings: Sprinkle toasted breadcrumbs, crushed nuts, or fried shallots for added texture contrast.
How to Serve
Because this dish is rich and creamy, balancing it with fresh and light sides helps round out the meal:
- A crisp green salad tossed with a lemon vinaigrette or balsamic dressing adds brightness and crunch.
- Steamed or roasted vegetables such as asparagus, green beans, or broccoli provide color and nutrition.
- Warm garlic bread or crusty rolls make perfect accompaniments to mop up the delicious cheese sauce.
- For drinks, sparkling water with lemon or iced herbal tea refreshes the palate without overwhelming the dish.
Tips for the Best Results
- Cut chicken into even pieces to ensure uniform cooking.
- Add cheese gradually and stir constantly to avoid clumping.
- Use fresh garlic for the best aroma and flavor.
- Keep pasta water reserved to adjust sauce consistency perfectly.
- Season gradually and taste often because cheeses add saltiness.
- Simmer the sauce gently and avoid boiling after adding cheeses to prevent separation.
- Serve immediately for optimal texture and flavor.
- Reheat leftovers gently with a splash of milk or cream to maintain creaminess.
Cooking Notes
- Cook pasta to al dente so it doesn’t get mushy when tossed in sauce.
- Don’t let garlic burn; sauté just until fragrant.
- Melt cheeses slowly over low to medium heat.
- Stir the sauce continuously to keep it smooth.
- Toss pasta off the heat to avoid overcooking.
Nutritional Information (per serving)
- Calories: 1200
- Protein: 65g
- Fat: 75g
- Saturated Fat: 45g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 3g
- Sodium: 900mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness and flavor. Just make sure to cook them a little longer until they’re fully done and nicely browned.
What if I don’t have Velveeta cheese?
Velveeta melts smoothly and gives the sauce its creamy texture, but you can substitute with cream cheese or processed cheese slices. Keep in mind the texture and flavor might be a bit different, and you may need to adjust the amount of other cheeses.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove with a splash of milk or cream to keep the sauce creamy and prevent it from drying out.
Can I make this recipe gluten-free?
Absolutely! Just swap regular penne pasta for a gluten-free variety. The cooking time and texture might vary slightly depending on the brand, so follow package instructions.
Is this recipe spicy?
The Cajun seasoning adds a mild to moderate heat, but you can adjust the amount to suit your taste. For less spice, reduce the Cajun seasoning or omit it altogether.
Conclusion
This Creamy Velveeta Four-Cheese Chicken with Penne Pasta is a perfect dish for anyone craving rich, cheesy comfort food with a bit of spice. It’s deceptively simple to make, yet packed with layers of flavor that impress every time. The tender, Cajun-seasoned chicken pairs perfectly with the velvety, four-cheese sauce, and the penne pasta carries every bit of that indulgent goodness.
What I love most about this recipe is its versatility and ease. You don’t need a lot of fancy ingredients or hours in the kitchen to create a meal that feels special and satisfying. It’s a fantastic option for busy weeknights, family dinners, or even casual entertaining. Plus, the leftovers are just as delicious, making it a great choice for meal prepping.
If you love creamy pasta dishes with bold flavor and cheesy richness, I’m confident this recipe will become a staple in your kitchen too. I hope you enjoy making and sharing it as much as I do.
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Creamy Velveeta Four-Cheese Chicken with Penne Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1½ lbs boneless, skinless chicken breasts (sliced into strips or chunks)
- 1½ teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons garlic butter (or 1 tablespoon butter + 1 clove minced garlic)
- 12 oz penne pasta
- 1½ cups heavy cream
- 1½ cups Velveeta cheese, cubed
- ¾ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- 1 clove garlic, minced
- Chopped parsley or dried herbs (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, following the package instructions. Before draining, reserve about half a cup of the pasta water to help adjust the sauce later. Drain and set the pasta aside, keeping it warm.
Step 2: While the pasta cooks, season the chicken strips with Cajun seasoning, garlic powder, salt, and black pepper. Make sure each piece is evenly coated for consistent flavor.
Step 3: Heat the garlic butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Let it sear without stirring for a couple of minutes to get a golden crust. Then stir occasionally, cooking until the chicken is browned and cooked through, about 5 to 7 minutes.
Step 4: Lower the heat to low. Add a few cubes of Velveeta, a sprinkle of Parmesan, and a splash of heavy cream to the skillet. Toss the chicken gently so it’s coated in melted cheese. Keep warm while you make the sauce.
Step 5: In a medium saucepan, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Step 6: Slowly pour in the heavy cream, stirring constantly. Let it simmer gently for 2 to 3 minutes to thicken.
Step 7: Gradually add the remaining Velveeta, mozzarella, cheddar, and Parmesan cheeses. Stir continuously until all the cheese melts and the sauce becomes smooth, thick, and glossy.
Step 8: Season the sauce with Italian seasoning, salt, and pepper. If the sauce is too thick, add reserved pasta water a little at a time until you reach your preferred consistency.
Step 9: Add the drained penne to the sauce. Toss gently to coat every piece. Let it warm together on low heat for a minute or two.
Step 10: Serve by plating the creamy penne on one side and spooning the cheesy Cajun chicken alongside. Drizzle extra sauce over everything and garnish with parsley or dried herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 1200
- Sodium: 900
- Fat: 75
- Carbohydrates: 45
- Protein: 65