Description
This creamy Velveeta chicken fettuccine features tender seared chicken breast tossed in a rich garlic cheese sauce made with Velveeta and heavy cream. The fettuccine pasta is coated in this luscious sauce, making for a comforting and indulgent meal perfect for weeknight dinners or cozy gatherings. Finished with fresh parsley for a burst of color and freshness, this dish comes together in just 35 minutes.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Chicken
- 1 lb boneless skinless chicken breast, diced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter (for searing)
Garlic Cheese Sauce
- 8 oz Velveeta cheese, cubed
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup reserved pasta water (optional, for thinning sauce)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the Chicken: Cut the chicken breast into bite-sized pieces, then season them evenly with paprika, salt, and black pepper to infuse flavor.
- Sear the Chicken: Heat a skillet over medium-high heat and add butter or oil. Sear the seasoned chicken pieces until golden brown and cooked through, then remove and set aside.
- Cook the Fettuccine: Bring a large pot of salted water to a boil and cook the fettuccine pasta until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Sauté Garlic: In the same skillet used for the chicken, melt butter over medium heat. Add the minced garlic and sauté briefly for about 30 seconds until fragrant, taking care not to burn it.
- Prepare the Cheese Sauce: Pour in the heavy cream and bring it to a simmer. Gradually stir in the cubed Velveeta cheese, cooking until the cheese fully melts and the sauce becomes smooth and creamy.
- Toss Pasta in Sauce: Add the cooked fettuccine into the skillet with the cheese sauce, tossing well to ensure every strand is coated. Use the reserved pasta water as needed to loosen the sauce to your desired consistency.
- Combine Chicken and Pasta: Return the seared chicken pieces to the skillet, mixing them gently with the pasta and sauce. Allow everything to simmer together for 2 to 3 minutes so the flavors meld.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor before serving hot.
Notes
- Using Velveeta cheese gives the sauce a creamy, smooth texture that’s ideal for coating pasta.
- Reserving some pasta water helps to adjust the sauce consistency and helps it cling better to the noodles.
- Cook the garlic just briefly to avoid bitterness or burning, which can negatively affect flavor.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.
- Fresh parsley adds freshness and color; you can also add grated Parmesan if desired for extra tang.
