why make this recipe
Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce is perfect for a cozy dinner at home. This dish is delicious, comforting, and kid-friendly. With its creamy cheese sauce and tender chicken, it’s sure to become a family favorite. Plus, it’s quick to prepare, making it a fantastic option for busy weeknights.
how to make Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce
Ingredients
- 2 cups rotini pasta
- 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 cup Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 3/4 cup heavy cream
- 3 cloves garlic, freshly minced
- 2 tablespoons butter
- 1 tablespoon chopped parsley (fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for cooking
Directions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté for 1–2 minutes until fragrant.
- Lower the heat and pour in the heavy cream. Gradually add Velveeta cubes, stirring constantly until fully melted and smooth. Add mozzarella and stir until the sauce is silky.
- Return the cooked chicken and rotini to the skillet. Stir everything gently until well coated in the cheese sauce.
- Let the dish simmer on low for 2 minutes to warm through.
- Garnish with parsley and a dash of black pepper. Serve hot.
how to serve Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce
Serve this creamy pasta dish warm. It pairs well with a simple green salad or some garlic bread for a complete meal. Make sure to share it while it’s hot to enjoy the gooey cheese sauce at its best!
how to store Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce
Store any leftovers in an airtight container in the refrigerator. It can last for 3 to 4 days. To reheat, place it in the microwave or on the stovetop. You may need to add a splash of milk or cream to keep it creamy while reheating.
tips to make Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce
- To make this dish even easier, you can use pre-cooked or rotisserie chicken.
- Feel free to add veggies like spinach, broccoli, or bell peppers for more color and nutrition. Just cook them along with the garlic.
- Adjust the amount of cheese to your liking for an extra cheesy experience!
variation
You can substitute the chicken with shrimp or ground turkey for a different protein option. Additionally, use different pasta shapes like penne or fusilli to switch things up. For a spicy kick, add a pinch of red pepper flakes when cooking the garlic.
FAQs
1. Can I use regular cheese instead of Velveeta?
Yes, you can! Just adjust the amount of milk or cream to achieve your desired creaminess.
2. Is this dish suitable for meal prep?
Absolutely! You can make it ahead of time and store it in the fridge for easy meals throughout the week.
3. Can I freeze this pasta dish?
Yes, you can freeze it! Just make sure to store it in a freezer-safe container. To reheat, thaw it in the refrigerator overnight and then warm it on the stovetop or microwave.
Creamy Velveeta Chicken Rotini Pasta with Mozzarella Garlic Cheese Sauce
A comforting and kid-friendly creamy pasta dish featuring Velveeta cheese, chicken, and a silky garlic sauce, perfect for cozy dinners.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups rotini pasta
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 3/4 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon chopped parsley (fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and add minced garlic. Sauté for 1–2 minutes until fragrant.
- Lower the heat and pour in the heavy cream. Gradually add Velveeta cubes, stirring constantly until fully melted and smooth. Add mozzarella and stir until the sauce is silky.
- Return the cooked chicken and rotini to the skillet. Stir everything gently until well coated in the cheese sauce.
- Let the dish simmer on low for 2 minutes to warm through.
- Garnish with parsley and a dash of black pepper. Serve hot.
Notes
Pairs well with a simple green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You may need to add a splash of milk or cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg