Lorenzo Devereaux
Nothing says comfort food quite like a big plate of creamy fettuccine topped with juicy, seasoned chicken. This Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce is the ultimate weeknight indulgence—rich, velvety, and packed with flavor. The smooth cheese sauce hugs every strand of pasta, while perfectly seasoned chicken adds a savory kick. It’s the kind of meal that makes you want seconds… and maybe thirds.
Velveeta gives this dish its signature creaminess, creating a sauce that’s both silky and irresistible. The garlic cheese sauce isn’t just creamy—it’s loaded with flavor, with fresh herbs and just the right amount of seasoning to balance the richness. Whether you’re making it for a cozy dinner at home or serving it to guests, this dish promises to impress.
What Makes This Fettuccine So Delicious?
The magic lies in the balance of flavors. The tender chicken is seasoned to perfection and seared for a slightly crispy exterior, locking in all its juices. Velveeta melts seamlessly into the sauce, giving you that smooth, cheesy consistency we all love. Fresh garlic, herbs, and a touch of cream elevate the flavor, making it taste like something straight out of a restaurant kitchen.
Ingredients for the Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
- Chicken Breasts – Lean and juicy, they soak up seasoning beautifully and provide a hearty protein boost.
- Fettuccine Pasta – The wide, flat noodles hold onto the creamy sauce perfectly.
- Velveeta Cheese – The star ingredient that gives the sauce its smooth and creamy texture.
- Garlic – Freshly minced garlic adds depth and a savory punch to the sauce.
- Heavy Cream – Enriches the sauce, making it extra silky and indulgent.
- Butter – Helps sauté the garlic and adds a buttery base to the sauce.
- Parmesan Cheese – Adds sharpness and enhances the cheesy flavor.
- Olive Oil – Perfect for searing the chicken to golden perfection.
- Fresh Parsley – Brightens the dish and adds a pop of color.
- Salt & Black Pepper – Essential for seasoning every element just right.
How To Make the Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
Step 1: Season and Sear the Chicken
Pat the chicken breasts dry and season generously with salt, black pepper, and your favorite Italian seasoning blend. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Step 2: Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for the sauce.
Step 3: Make the Garlic Cheese Sauce
In the same skillet used for the chicken, lower the heat to medium and add butter. Once melted, sauté the minced garlic for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Add cubed Velveeta cheese, stirring until completely melted and smooth. Stir in grated Parmesan for extra richness. If the sauce is too thick, gradually add a splash of reserved pasta water until desired consistency is reached.
Step 4: Combine Pasta and Sauce
Toss the cooked fettuccine in the creamy garlic cheese sauce, making sure every strand is coated. Taste and adjust seasoning with salt and black pepper if needed.
Step 5: Slice and Serve the Chicken
Slice the seared chicken into strips and arrange it over the creamy fettuccine. Garnish with fresh parsley for a bright finish.
Serving and Storing This Creamy Velveeta Chicken Fettuccine
This dish is best served immediately while the sauce is hot and velvety. Pair it with warm garlic bread or a simple side salad for a complete dinner. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to restore the creamy texture.
What to Serve With Creamy Velveeta Chicken Fettuccine?
Garlic Bread
Crispy, buttery garlic bread is perfect for soaking up the cheesy sauce.
Roasted Parmesan Green Beans
The roasted crunch of green beans balances the creamy richness of the pasta.
Caesar Salad
A fresh Caesar salad with crunchy croutons and tangy dressing provides a refreshing contrast.
Roasted Broccoli and Sweet Potatoes
These roasted veggies add a sweet and savory touch to the meal.
Buttery Stuffed Artichokes
For a slightly more elegant side, stuffed artichokes complement the creamy pasta beautifully.
Crispy Air Fryer Chicken Tenders
If you’re serving a crowd, add crispy tenders for extra protein variety.
Lemon Garlic Parmesan Chicken Tenders
A zesty, herby side option that pairs beautifully with the cheesy pasta.
Roasted Parmesan Potatoes and Broccoli
A hearty and filling side dish to make the meal even more indulgent.
Want More Cheesy Pasta Ideas?
If you love this Creamy Velveeta Chicken Fettuccine, you’ll enjoy these other rich and comforting pasta favorites:
- Creamy Beef and Shells Recipe for a hearty, meaty twist.
- Creamy Garlic Chicken Breasts if you love garlicky, buttery chicken goodness.
- Stovetop Creamy Ground Beef Pasta for a quick one-pan weeknight meal.
- Marry Me Chicken Pasta with sun-dried tomatoes and rich cream sauce.
- Smoky Garlic Butter Chicken Pasta for a smoky, savory kick.
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And let me know in the comments how yours turned out. Did you spice up the chicken with Cajun seasoning? Did you add extra Parmesan on top?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
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Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
Equipment
- Skillet
- Large pot
Ingredients
Ingredients
- 2 large chicken breasts
- 12 oz fettuccine pasta
- 8 oz Velveeta cheese cubed
- 3 cloves garlic minced
- 1 cup heavy cream
- 2 tbsp butter
- 0.25 cup Parmesan cheese grated
- 2 tbsp olive oil
- 2 tbsp fresh parsley chopped
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
- Pat chicken breasts dry and season with salt, black pepper, and Italian seasoning. Heat olive oil in a skillet and sear chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- Cook fettuccine in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- In the same skillet, melt butter over medium heat. Sauté garlic for 1-2 minutes. Add heavy cream and simmer gently. Stir in Velveeta until melted, then mix in Parmesan. Thin with pasta water if needed.
- Toss fettuccine with the sauce. Adjust seasoning.
- Slice chicken and arrange over pasta. Garnish with parsley.