Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Cool it, store it in the fridge, and reheat gently with a splash of cream.

Is Velveeta necessary? I want to keep it more traditional.

Velveeta gives a silky texture and a modern kind of melt. You can use all Parmesan and a little cream cheese for a more classic dairy profile. The sauce will be less smooth but more nuanced in flavor.

Can I use pasta other than farfalle?

Of course. Bowtie pasta catches sauce beautifully, but penne, fusilli, or rigatoni also work. Choose shapes that hold sauce well.

How do I keep the chicken tender?

Do not overcook. Cut into even pieces and brown on medium heat. If you are worried about dryness, cook until just done and finish in the sauce a moment to stay moist.

Can I make this in a slow cooker or crock pot?

Yes. Brown the chicken first, then add the liquids and cook on low for a couple of hours. Stir in pasta near the end to avoid mush. This yields deeper, slow-cooked comfort.

Easy Garlic Butter Chicken Farfalle in Creamy Velveeta Parmesan Sauce 2026

Name: Garlic Butter Chicken Farfalle in Creamy Velveeta Parmesan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 12 oz bowtie (farfalle) pasta; 1.5 lbs boneless skinless chicken breasts, cut into thick bite-size pieces; 2 tbsp olive oil; 4 tbsp unsalted butter, divided; 5 cloves garlic, minced; 1.5 tsp Italian seasoning; 0.5 tsp garlic powder; Salt and black pepper, to taste; 1.25 cups heavy cream; 0.5 cup whole milk; 8 oz Velveeta cheese, cubed; 0.75 cup freshly grated Parmesan cheese; Crushed red pepper flakes, optional; Fresh parsley, finely chopped

Description

A comforting Southern dish with bowtie pasta, chicken, and a creamy Velveeta Parmesan sauce, perfect for family gatherings.

Ingredients

Scale

12 oz bowtie (farfalle) pasta
1.5 lbs boneless skinless chicken breasts, cut into thick bite-size pieces
2 tbsp olive oil
4 tbsp unsalted butter, divided
5 cloves garlic, minced
1.5 tsp Italian seasoning
0.5 tsp garlic powder
Salt and black pepper, to taste
1.25 cups heavy cream
0.5 cup whole milk
8 oz Velveeta cheese, cubed
0.75 cup freshly grated Parmesan cheese
Crushed red pepper flakes, optional
Fresh parsley, finely chopped

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Instructions

Cook the farfalle pasta according to package instructions.
Drain and set aside. Keep a cup of the pasta water in case you need to loosen the sauce.
In a large skillet, heat olive oil and 2 tbsp of butter over medium heat.
Add the chicken pieces, season with salt, black pepper, garlic powder, and Italian seasoning.
Cook until the chicken is browned and cooked through, about 6–8 minutes.
Stir in minced garlic and cook for another minute.
Add heavy cream and milk to the skillet, and bring to a simmer.
Reduce heat and stir in Velveeta cheese until melted.
Add cooked pasta to the skillet and toss to coat in the sauce.
Stir in Parmesan cheese and remaining butter until melted and smooth.
Serve with crushed red pepper flakes and chopped parsley on top.

Notes

Use real butter for the best flavor. Whole milk and heavy cream add body; do not substitute for skim. Fresh parsley brightens the dish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 6g
Sodium: 850mg
Fat: 32g
Saturated Fat: 17g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 34g
Cholesterol: 90mg