Tanya Rivers
Rich, silky, and loaded with comforting flavors, this Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce is a dream come true for pasta lovers. Tender, golden-seared chicken meets ribbons of fettuccine coated in a luscious garlic cheese sauce made extra indulgent with Velveeta. Every forkful is a combination of creamy, cheesy goodness with just the right kick of garlic.
Whether you’re making it for a cozy weeknight dinner or impressing guests at a weekend gathering, this dish delivers both comfort and wow factor. It’s the kind of pasta that doesn’t just feed your stomach—it wraps your soul in a cheesy hug.
Why You’ll Love This Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
- Ultra Creamy: Velveeta melts into the sauce for an unmatched smoothness.
- Garlic Heaven: Fragrant, savory garlic flavors every bite.
- Comfort Food Champion: Perfect for cozy evenings or special occasions.
- Easy to Customize: Swap in shrimp, add spinach, or top with crispy bacon.
- Family Favorite: Even picky eaters will ask for seconds.
What Kind of Fettuccine Should I Use?
For the creamiest bite, go for fresh fettuccine if you can find it—its slightly softer texture drinks up that rich garlic cheese sauce beautifully. But don’t worry, dried fettuccine works wonderfully too; just cook it al dente so it holds up under the weight of the sauce and chicken.
Ingredients for the Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
Every component in this dish plays a role in delivering rich, comforting flavor and texture.
- Fettuccine pasta – The perfect wide noodles to soak up creamy sauce.
- Boneless, skinless chicken breasts – Lean protein that sears beautifully.
- Velveeta cheese – Creates that ultra-smooth, creamy cheese sauce.
- Fresh garlic cloves – Infuses the sauce with bold, aromatic depth.
- Heavy cream – Gives the sauce its luscious, velvety body.
- Unsalted butter – Adds richness and helps sauté the garlic.
- Chicken broth – Balances the creaminess with a savory base.
- Fresh parsley – Brightens and freshens the dish.
- Olive oil – Ensures perfect searing for the chicken.
- Salt and pepper – Essential for seasoning every layer.
- Cherry tomatoes (optional) – Adds a juicy, sweet burst to the plate.
How To Make the Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
Step 1: Sear the Chicken
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear chicken until golden brown on both sides and cooked through. Remove and slice.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
Step 3: Build the Garlic Base
In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 4: Make the Cheese Sauce
Pour in chicken broth and heavy cream, stirring to combine. Add Velveeta cubes, whisking until fully melted into a smooth sauce.
Step 5: Combine Pasta and Sauce
Add cooked fettuccine to the sauce, tossing to coat. If sauce is too thick, stir in reserved pasta water a little at a time.
Step 6: Finish and Serve
Top pasta with sliced chicken, sprinkle with fresh parsley, and serve hot. Optional: Add roasted cherry tomatoes for color and sweetness.
Serving and Storing Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
This recipe serves 4 generous portions, making it perfect for a family dinner or small gathering. Serve immediately while hot so the sauce remains luxuriously smooth. If storing, allow leftovers to cool, then place in an airtight container and refrigerate for up to 3 days. Reheat gently over low heat on the stove, adding a splash of milk or broth to revive the creaminess.
What to Serve With Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce
Garlic Bread
Perfect for mopping up any extra sauce.
Steamed Broccoli
A light and fresh balance to the creamy pasta.
Caesar Salad
Crisp romaine, creamy dressing, and crunchy croutons complement the richness.
Roasted Asparagus
Adds a touch of earthy sweetness.
Caprese Salad
Tomatoes, mozzarella, and basil for a refreshing side.
Sautéed Spinach
A quick, healthy green option.
Antipasto Platter
Olives, cured meats, and marinated vegetables as a flavorful appetizer.
Frequently Asked Questions
1. Can I use a different cheese instead of Velveeta?
Yes! While Velveeta provides unmatched creaminess, you can substitute with cheddar, Monterey Jack, or a blend of your favorites. Just note the sauce may be slightly less smooth.
2. Can I make this recipe ahead of time?
You can cook the chicken and make the sauce ahead, but for the best texture, cook the pasta fresh and combine everything right before serving.
3. How can I make this dish spicier?
Add red pepper flakes or a pinch of cayenne to the garlic step for a gentle heat.
4. Can I make it lighter?
Use half-and-half instead of heavy cream, and replace half of the Velveeta with a lighter cheese option.
5. Will gluten-free pasta work?
Yes, just be mindful of the cooking time since gluten-free pasta can soften more quickly.
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And let me know in the comments how yours turned out. Did you add extra veggies? Did you try swapping the chicken for shrimp?
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
- Large Skillet
- Pasta Pot
- Tongs
- chef’s knife
Ingredients
Ingredients
- 12 oz fettuccine pasta
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1.5 cups heavy cream
- 8 oz Velveeta cheese, cubed
- 2 tbsp fresh parsley, chopped
- 1 cup cherry tomatoes (optional)
- 0.25 tsp red pepper flakes (optional)
Instructions
- Pat chicken dry; season with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear 4–5 minutes per side until cooked through (165°F). Rest and slice.
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup pasta water; drain.
- Reduce skillet to medium; melt butter. Add garlic; cook 30–60 seconds until fragrant.
- Stir in chicken broth and heavy cream; simmer 2–3 minutes.
- Add Velveeta; whisk until fully melted and smooth.
- Toss pasta in sauce, loosening with reserved pasta water as needed.
- Return sliced chicken; stir in parsley and optional red pepper flakes.
- Serve immediately; garnish with more parsley and optional cherry tomatoes.