Ingredients
Scale
- 2 cups rotini pasta
- 1 lb chicken breast, diced
- 1 cup Velveeta cheese, cubed
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 cup milk
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the rotini pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the diced chicken until fully cooked and no longer pink.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Reduce heat to low, then add Velveeta cheese and milk, stirring until the cheese is melted and the sauce is creamy.
- Mix in the cooked rotini pasta and shredded mozzarella cheese.
- Season with salt and pepper to taste.
- Serve warm and enjoy your creamy chicken pasta!
Notes
Garnish with fresh herbs like parsley or basil, and serve with a side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg