Name: Cheesy Queso Chicken Penne Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 pieces boneless, skinless chicken breasts, diced; 16 ounces penne pasta; 16 ounces Mexican Velveeta cheese, cubed; 20 ounces canned diced tomatoes with green chilies (2 cans, one drained, one undrained); 1/2 cup heavy whipping cream; 1 tablespoon olive oil; 1/2 pieces yellow onion, diced; 1 pieces red bell pepper, diced; 1 pieces yellow bell pepper, diced; 1 packet taco seasoning

Jump to Recipe

Creamy, cheesy, and full of zesty flavors, this Cheesy Queso Chicken Penne Skillet is the kind of comfort food that makes weeknight dinners feel like a celebration. Tender diced chicken, al dente penne, melty Mexican Velveeta, and diced tomatoes with green chilies come together in a rich queso sauce that hugs every pasta tube. Fun fact: queso started as a simple cheese dip at tailgates and has since snuck its way into casseroles, pastas, and dinner skillets everywhere — and for good reason.

This recipe is special because it turns pantry staples into something indulgent without fuss. It’s simple to prepare, cooks quickly, and the whole family will ask for seconds. If you enjoy our Creamy Tuscan Chicken Penne, you’ll love how this queso skillet swaps sun-dried tomatoes and garlic for spicy, cheesy goodness. Ready to dive into a skillet of comfort? Let’s cook!

What is Cheesy Queso Chicken Penne Skillet?

What’s in a name? Cheesy Queso Chicken Penne Skillet basically tells the whole delicious story: queso-inspired cheese sauce, juicy chicken, and penne pasta all cooked in one skillet. How did it get its name — was it invented during a game day scramble or a weeknight dinner rescue? Who knows, but imagine someone saying, “If you want to impress, remember the way to a man’s heart is through his stomach,” and then serving this. Playful, a little cheesy, and totally comforting — this dish might just be named after the very moment someone fell in love with it. Try it and see why the name fits so well.

Why You’ll Love This:

Creamy, melty queso sauce is the star: The Velveeta turns into a silky, clingy sauce that coats each penne for maximum cheesiness and comfort.
Big flavor, small budget: Using a few pantry staples like canned tomatoes with green chilies and taco seasoning means big taste without an expensive grocery list.
Family-friendly and customizable: Mildly spicy, rich, and satisfying — picky eaters love it, and you can easily add veggies or extra heat for adults.

Compared to other pasta skillet recipes on the blog, this one leans into Tex-Mex flavors rather than Italian herbs, so if you’re craving something with a southwestern twist, this is your go-to. Make it tonight and enjoy a crowd-pleasing meal with minimal fuss.

How to Make:

Quick Overview

This recipe is delightfully straightforward: you cook penne, sauté peppers and onions, cook diced chicken with taco seasoning, then melt Velveeta and stir in canned tomatoes and cream to create a luscious queso. Toss in the cooked pasta and let the skillet simmer until everything is well coated. Total time is quick, the sauce is creamy, and the dish is hearty and satisfying.

Prep and cook time estimate: about 35–40 minutes total (10–15 minutes prep, 20–25 minutes cooking).

Ingredients

3 boneless, skinless chicken breasts, diced

16 ounces penne pasta

16 ounces Mexican Velveeta cheese, cubed

2 (10-ounce) cans diced tomatoes with green chilies — one drained, one undrained

1/2 cup heavy whipping cream

1 tablespoon olive oil

1/2 yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 packet taco seasoning

Directions

Cook the Pasta: Prepare the penne pasta according to package directions until al dente. Drain and set aside.
Sauté the Veggies: In a large skillet over medium-high heat, heat the olive oil. Add the diced onion, red bell pepper, and yellow bell pepper. Sauté for 3–4 minutes until they begin to soften and the onion turns translucent.
Cook the Chicken: Add the diced chicken breasts to the skillet with the veggies. Sprinkle the taco seasoning evenly over the chicken and vegetables. Cook for 7–8 minutes, stirring occasionally, until the chicken is cooked through and reaches 165°F (74°C).
Make the Queso Sauce: Reduce heat to medium. Add the cubed Velveeta cheese to the skillet along with both cans of diced tomatoes with green chilies (one drained, one undrained) and the heavy whipping cream. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
Combine Everything: Add the drained penne pasta to the skillet. Gently toss everything together so each piece of pasta is coated with the queso sauce and the chicken and veggies are evenly distributed. Let cook for 2–3 more minutes so the flavors blend and the sauce thickens slightly.
Serve: Spoon into bowls and serve hot. Garnish with chopped cilantro, sliced green onions, or extra diced tomatoes if desired. Enjoy!

Cheesy Queso Chicken Penne Skillet

What to Serve With:

Serve this Cheesy Queso Chicken Penne Skillet with a crisp green salad dressed in lime vinaigrette to cut through the richness. Warm corn tortillas or garlic bread are great for scooping up any extra sauce. For a lighter side, try roasted broccoli or a simple cucumber and tomato salad. Drinks that pair well include a cold beer, a citrusy iced tea, or a zesty margarita for a festive touch.

Top Tips for Perfecting:

Substitution ideas: If you can’t find Mexican Velveeta, use a combination of mild cheddar and Monterey Jack plus a splash of evaporated milk for creaminess. For a lighter version, swap half-and-half for heavy cream.
Timing: Cook the chicken in even-sized dice so it cooks through uniformly. Don’t overcook the pasta — aim for al dente so it doesn’t become mushy when mixed with the sauce.
Flavor boosts: Stir in a squeeze of lime or a teaspoon of smoked paprika for extra depth. Fresh cilantro or a sprinkle of cotija cheese on top adds brightness.
Avoid common mistakes: Don’t add all the canned liquid at once if you prefer a thicker sauce — start with the undrained can and hold back the other can’s liquid. Also, melt the Velveeta slowly over medium heat to prevent graininess.
Make it spicy: Add a diced jalapeño with the peppers or a pinch of cayenne to the taco seasoning for heat.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Let the dish cool to room temperature before refrigerating to maintain texture.

Freezing: You can freeze this dish, but because of the cream and Velveeta, texture may change slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results, reheat on the stovetop over low-medium heat with a splash of milk or cream to loosen the sauce, stirring gently until warmed through. You can also microwave individual portions in 30-second intervals, stirring between intervals and adding a little liquid if needed.

FAQs

Can I use a different type of pasta?
Yes. Penne works best because the sauce clings to the tubes, but rigatoni, ziti, or even rotini will work well.

Is there a vegetarian version of this recipe?
Absolutely. Replace the chicken with canned or cooked black beans, seasoned tofu, or roasted cauliflower for a satisfying vegetarian option.

Can I make this ahead of time for meal prep?
You can prepare the components ahead: cook the pasta and chicken separately, cool, and store. Reheat together with the cheese sauce when ready to serve for best texture.

How can I make this less spicy for kids?
Use mild or no-spice canned tomatoes instead of the green chilies, and reduce or omit taco seasoning. Add more cream or a little milk to mellow the flavors.

What toppings work best on this skillet?
Fresh cilantro, sliced green onions, a dollop of sour cream, diced avocados, or a squeeze of lime all complement the cheesy, savory base nicely.

Conclusion

This Cheesy Queso Chicken Penne Skillet is a fast, budget-friendly dinner that delivers creamy comfort and bold Tex-Mex flavor in one pan. It’s easy enough for a weeknight but impressive enough for guests, and it reheats well for satisfying leftovers. If you love dishes that combine pasta with cheesy, savory sauces, give this a try — it might become a new family favorite. For inspiration and variations, check out Queso Chicken Pasta – Cooking with Katie Cross and Queso chicken skillet with vegetables – Family Food on the Table.