Description
This Creamy Velveeta Chicken Rotini Pasta features tender chicken breast cooked to golden perfection and combined with rotini pasta in a luscious mozzarella garlic cheese sauce. The velvety blend of Velveeta and shredded mozzarella melted into a creamy base of heavy cream and garlic creates a rich and savory dish perfect for a comforting weeknight meal.
Ingredients
Scale
Pasta:
- 12 oz rotini pasta
Chicken:
- 1 lb chicken breast or thighs, diced
Cheese Sauce:
- 2 cups Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream or whole milk
- 3 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tbsp butter
Seasonings:
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped parsley or basil (optional)
Instructions
- Boil Pasta: Boil the rotini pasta in salted water according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set the pasta aside.
- Cook Chicken: Heat butter in a skillet over medium-high heat. Season the diced chicken with salt, pepper, paprika, and Italian seasoning. Cook the chicken in the skillet until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- Prepare Cheese Sauce: In the same skillet, sauté the minced garlic until fragrant, about 1 minute. Stir in the heavy cream or whole milk and bring to a gentle simmer. Add the Velveeta cheese cubes, stirring constantly until fully melted and smooth. Then stir in the shredded mozzarella cheese until combined and stretchy.
- Combine Pasta and Chicken: Add the cooked rotini and chicken back into the skillet with the cheese sauce. Gently stir to coat everything evenly. If the sauce is too thick, add some of the reserved pasta water a little at a time to reach your desired consistency.
- Garnish and Serve: Sprinkle chopped parsley or basil over the top for freshness. Serve the creamy Velveeta chicken rotini pasta hot and enjoy!
Notes
- You can substitute chicken thighs for breast for a juicier texture.
- Use whole milk instead of heavy cream for a lighter sauce.
- If you don’t have fresh garlic, garlic powder works well too.
- Reserved pasta water helps thin the sauce without losing flavor.
- For a spicier kick, add a pinch of crushed red pepper flakes.
- This dish pairs well with a light salad or steamed vegetables.
