Here’s a creamy, comforting recipe for Velveeta Chicken Farfalle—cheesy pasta with tender chicken and bow-tie noodles.
Velveeta Chicken Farfalle
Ingredients
- 12 oz (340 g) farfalle (bow-tie) pasta
- 2 cups cooked chicken, diced or shredded
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) Velveeta cheese, cubed
- 1 cup milk
- ½ cup chicken broth
- ½ tsp paprika
- Salt and pepper to taste
- Optional: 1 cup broccoli florets or peas
- Optional garnish: chopped parsley
Instructions
- Cook pasta:
- Boil farfalle according to package instructions. Drain and set aside.
- Cook aromatics:
- In a large skillet, melt butter over medium heat.
- Sauté onion until translucent, then add garlic and cook 1 minute.
- Make cheese sauce:
- Add Velveeta cubes, milk, and chicken broth to the skillet.
- Stir until the cheese melts into a smooth sauce.
- Season with paprika, salt, and pepper.
- Combine pasta and chicken:
- Add cooked chicken (and optional vegetables) to the sauce.
- Stir in the cooked farfalle until everything is coated evenly.
- Serve:
- Garnish with chopped parsley if desired.
- Serve warm with a side salad or garlic bread.
💡 Tips:
- For extra creaminess, use half-and-half instead of milk.
- You can swap Velveeta for cream cheese for a slightly tangier sauce.
- Add cooked bacon or sun-dried tomatoes for extra flavor.
If you want, I can also give a slow cooker version of Velveeta Chicken Farfalle—perfect for a hands-off, cheesy weeknight dinner.
Do you want me to provide that version?
