Italian Garlic Chicken with Creamy Velveeta Shell Pasta

Ingredients

• 1.5 lbs Chicken breasts, boneless and skinless
• 4 cloves Garlic, minced
• 4 tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 8 oz Pasta shells (Velveeta shell pasta)
• 8 oz Velveeta cheese, cubed
• 1 cup Milk
• 2 tablespoons Parsley, chopped (for garnish)

Instructions

1. Start by cooking the pasta according to the package instructions. Drain and set aside once done.
2. While the pasta is cooking, season the chicken breasts with salt and pepper.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken and cook for about 6-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F.
4. Add the minced garlic to the skillet with the chicken during the last minute of cooking, stirring until fragrant.
5. Remove the chicken from the skillet and let it rest while you prepare the sauce.
6. In the same skillet, add the remaining butter, followed by the cubed Velveeta cheese and milk. Stir continuously until the cheese is fully melted and the sauce is creamy. If the sauce is too thick, you can add a bit more milk to reach your desired consistency.
7. Combine the cooked pasta with the cheese sauce, ensuring it’s well coated.
8. Slice the cooked chicken and serve it on top of the creamy pasta. Garnish with chopped parsley for a touch of color and freshness.

Nutrition