1. Season the chicken thighs with olive oil, Italian seasoning, salt, and pepper.

2. Heat a cast iron skillet over medium-high heat and sear the chicken for 5–6 minutes per side until cooked through. Remove and let rest.

3. In a large pot, boil the penne pasta in salted water until al dente. Drain and reserve ¼ cup of the pasta water.

4. In the same skillet used for the chicken, lower the heat and add butter and minced garlic. Cook until fragrant, about 1 minute.

5. Add the grated parmesan and a splash of reserved pasta water, stirring gently to create a smooth base.

6. Add the Velveeta cheese cubes. Stir until completely melted and combined into a creamy sauce.

7. Add the drained penne pasta into the skillet and toss to coat in the cheese sauce. Simmer for 1–2 minutes.

8. Slice the rested chicken and serve on top of or beside the creamy penne. Spoon additional sauce over the chicken before serving.