Garlic Butter Chicken Thighs with Creamy Velveeta Garlic Penne

Instructions

step 1 Cook penne pasta according to package instructions until al dente. Drain and set aside. /n
step 2 Season chicken thighs with paprika, garlic powder, salt, and pepper. /n
step 3 Heat olive oil in a skillet over medium-high heat and sear chicken until golden and cooked through, about 5–7 minutes per side. Remove and set aside. /n
step 4 In the same skillet, melt butter and sauté minced garlic until fragrant. /n
step 5 Pour in chicken broth and heavy cream, stirring to combine. /n
step 6 Add Velveeta cubes and Parmesan cheese, stirring until fully melted and smooth. /n
step 7 Season with Italian seasoning and red pepper flakes, then let the sauce simmer until slightly thickened. /n
step 8 Add cooked penne to the sauce and toss until fully coated. /n
step 9 Slice chicken thighs and serve over or alongside the creamy penne. /n
step 10 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture. Avoid overheating to prevent the cheese sauce from separating.