Ingredients
Scale
- 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