If creamy, cheesy pasta is your comfort food love language, this Velveeta Chicken Fettuccine is about to become your new go-to dinner. Imagine fork-tender chicken, grilled to perfection, nestled next to silky ribbons of fettuccine coated in a garlic-forward cheese sauce that clings to every bite. This dish brings together cozy Southern flavors and weeknight simplicity in one glorious pan.

This recipe is a total showstopper for guests, yet easy enough for a busy Monday night. Velveeta melts into a velvety sauce that pairs beautifully with sharp cheddar, fresh garlic, and a dash of Cajun spice for extra soul. Served family-style with crispy golden chicken on top or on the side, it’s a guaranteed crowd-pleaser.

What Kind of Fettuccine Should I Use?

Fresh or dried fettuccine both work beautifully here. Dried pasta holds up better if you plan to reheat leftovers, while fresh pasta cooks quickly and soaks up the sauce deliciously. Use wide ribbons so the cheese sauce has room to cling and coat each strand evenly.

Ingredients for the Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce

Chicken Thighs or Breasts – Boneless and skinless, they’re seasoned and pan-seared until crispy on the outside and juicy on the inside.

Velveeta Cheese – This processed cheese melts smoothly and helps create the signature creamy, velvety texture.

Sharp Cheddar Cheese – Adds depth and bold cheesy flavor to balance the smooth Velveeta.

Garlic Cloves – Freshly minced garlic brings a savory, aromatic backbone to the sauce.

Butter – Used to sauté the garlic and kick off the sauce base with rich flavor.

Heavy Cream – For that indulgent, silky consistency that makes the sauce extra luxurious.

Fettuccine Pasta – Wide, tender noodles are perfect for soaking up the creamy cheese sauce.

Parsley – A fresh garnish to brighten the richness of the dish.

Paprika & Cajun Seasoning – These spices give a gentle kick and savory balance to the creamy components.

Salt and Pepper – Simple staples for seasoning both the chicken and sauce.

How To Make the Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce

Step 1: Season and Sear the Chicken

Pat the chicken dry, then generously season with salt, pepper, paprika, and Cajun seasoning. Heat a large skillet with a bit of oil and sear the chicken over medium-high heat until golden brown and cooked through, about 6–8 minutes per side. Transfer to a plate and cover with foil.

Step 2: Cook the Fettuccine

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.

Step 3: Make the Garlic Cheese Sauce

In the same skillet used for the chicken, reduce heat to medium and melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in the heavy cream and bring to a low simmer. Add cubed Velveeta and shredded cheddar, stirring until melted and smooth.

Step 4: Combine and Toss

Add the cooked fettuccine to the skillet and toss to coat. If the sauce is too thick, gradually add some reserved pasta water until it reaches your desired consistency.

Step 5: Serve It Up

Slice the cooked chicken and lay it over the cheesy fettuccine. Sprinkle with chopped parsley and a dash more paprika or Cajun spice if you like extra flavor.

How to Serve and Store Creamy Velveeta Chicken Fettuccine

This dish shines best when served immediately—piping hot and ultra-creamy. Pair it with a crisp side salad or some roasted green veggies to balance the richness. Garlic bread is a dreamy bonus.

To store leftovers, allow the pasta and chicken to cool, then transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of milk or cream to bring the sauce back to life.

Frequently Asked Questions

Can I use rotisserie chicken instead?

Yes! It’s a great shortcut. Just skip the searing step and warm the shredded chicken in the sauce before serving.

Can I substitute the heavy cream?

You can use half-and-half or even whole milk, though the sauce won’t be quite as rich or thick.

Is this dish spicy?

Only mildly so. The Cajun seasoning adds flavor more than heat. For less spice, skip the paprika or choose a mild Cajun blend.

What vegetables go well with this?

Steamed broccoli, sautéed spinach, or roasted Brussels sprouts are perfect pairings.

Can I freeze this pasta dish?

It’s best fresh, but you can freeze leftovers in a freezer-safe container for up to 1 month. Reheat gently with added cream.

How do I make it gluten-free?

Use gluten-free fettuccine and double-check your seasoning blends and cheeses to be sure they’re safe.

Want More Pasta Ideas?

If this Creamy Velveeta Chicken Fettuccine hit the spot, you’ll love these other pasta creations from Life with Jam:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a cozy one-pan dinner.
Cheesesteak Tortellini in Rich Provolone Sauce if you want beefy indulgence.
One Pot Creamy Beef and Garlic Butter Pasta for a no-fuss weeknight fix.
Creamy Alfredo Lasagna Soup if you like your pasta in cozy bowl form.
Skillet Ricotta Pasta with Roasted Broccoli for a veggie-loaded option.

And if you’re craving even more comforting meals, follow me on Pinterest @hallarecipes where I share new daily recipes from Life with Jam.

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you go heavy on the Cajun? Add a veggie twist?

I love hearing how these recipes evolve in your kitchens. Ask questions, share tips, or show off your plate—let’s cook smarter together.

Creamy Velveeta Chicken Fettuccine with Garlic Cheese Sauce

Author: Jam Scott
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Creamy Velveeta Chicken Fettuccine is a comforting dinner packed with juicy seasoned chicken, rich garlic cheese sauce, and perfectly cooked pasta. It’s the ultimate weeknight indulgence—easy, hearty, and soul-warming with every bite.

Instructions

1. Pat the chicken dry and season both sides with salt, pepper, paprika, and Cajun seasoning.

2. In a large skillet over medium-high heat, sear chicken in oil for 6–8 minutes per side until golden brown and cooked through. Set aside and cover with foil.

3. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Reserve 1/2 cup pasta water before draining.

4. In the same skillet, reduce heat to medium. Melt butter, then sauté garlic for about 1 minute until fragrant.

5. Stir in the heavy cream and bring to a simmer. Add Velveeta cubes and shredded cheddar, stirring until melted and smooth.

6. Add the cooked fettuccine and toss to coat. Use reserved pasta water to adjust sauce consistency if needed.

7. Slice the cooked chicken and serve over the pasta. Garnish with chopped parsley and additional paprika if desired.