If you’re craving a comforting, cheesy, and utterly satisfying meal, this Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce Recipe is exactly what you need. Picture tender rotini pasta swirled in a luscious combo of creamy Velveeta and silky mozzarella garlic sauce, generously studded with juicy chunks of perfectly cooked chicken. Every bite bursts with warmth and rich flavor, making it a guaranteed crowd-pleaser for weeknight dinners or cozy get-togethers. Trust me, once you try this recipe, it’ll become a speedy favorite you turn to time and again.
Ingredients You’ll Need
These ingredients come together in such a straightforward way, each bringing something special to the table. From the rich cheeses to the fresh garlic and hearty chicken, every component plays a role in building that irresistible texture, flavor, and color combo you’re after.
- 12 oz rotini pasta: The perfect shape to hold onto all that cheesy sauce in its twists and turns.
- 2 cups Velveeta cheese, cubed: Adds creamy smoothness and a melt-in-your-mouth texture that’s pure comfort food magic.
- 1 cup mozzarella cheese, shredded: Brings stretchiness and a mild flavor that blends amazingly with garlic and cream.
- 3 garlic cloves, minced: Fresh garlic amps up the aroma and adds depth to the luscious sauce.
- 1 cup heavy cream: Makes the sauce luxuriously creamy and perfectly rich without overpowering the cheeses.
- 2 tablespoons butter: Helps sauté the garlic and adds a subtle, buttery note.
- 2 cups cooked chicken breast, cubed: Tender protein that makes this pasta a hearty, filling meal.
- 2 tablespoons fresh parsley, chopped: Adds a pop of color and a refreshing herby finish to balance the richness.
- 1 teaspoon salt: Essential for seasoning the chicken and enhancing all the other flavors.
- 1/2 teaspoon black pepper: Adds a gentle kick and rounds out the dish perfectly.
How to Make Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Once it’s rolling, toss in the rotini and cook until just al dente—meaning it still has a little bite to it. This ensures your twisted pasta holds its shape and texture even after mixing with the creamy sauces. Drain the pasta and set it aside to wait for the cheesy goodness.
Step 2: Prepare the Chicken
Season those cubed chicken pieces with salt and pepper generously. Heat some butter or oil in a skillet over medium-high heat, then add the chicken. Let it cook until each piece develops a beautiful golden crust and is cooked through but still juicy inside. Set the chicken aside—you’ll be folding it into the sauce shortly.
Step 3: Make the Mozzarella Garlic Sauce
In the same skillet, melt 2 tablespoons of butter. Toss in the minced garlic and sauté it for about a minute until it’s fragrant and golden but not burnt. Pour in the heavy cream and let it simmer gently, softening to a silky texture. Now stir in the shredded mozzarella and let it melt slowly, stirring until the sauce is smooth and dreamy.
Step 4: Melt the Velveeta Sauce
Meanwhile, in a separate saucepan, combine the cubed Velveeta cheese with a splash of cream. Over low heat, stir occasionally until it transforms into a smooth, creamy sauce without lumps. The Velveeta adds that signature velvety richness that makes this dish irresistible.
Step 5: Combine Everything
Now it’s time for the magic. Add the cooked pasta into the Velveeta sauce, making sure every twist is coated with cheesy goodness. Then fold in the mozzarella garlic sauce gently, creating that perfect mix of flavors and textures. Finally, fold in the tender cooked chicken pieces and give everything a careful stir.
Step 6: Finish and Garnish
Sprinkle fresh chopped parsley and a bit more black pepper on top to brighten the dish and add a pop of fresh flavor and color. Serve immediately while it’s irresistibly warm and gooey.
How to Serve Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce Recipe
Garnishes
A sprinkle of extra parsley is delightful, but you can also try a little crushed red pepper flakes for heat or some crisped garlic chips on top to add texture and layers of flavor. Freshly grated Parmesan adds a nice touch if you’re feeling decadent.
Side Dishes
This dish shines as a stand-alone star, but pairing it with a fresh green salad tossed in a tangy vinaigrette can cut through the richness beautifully. Steamed or roasted vegetables like broccoli or asparagus also balance the meal with crunch and freshness.
Creative Ways to Present
Serve it in individual bowls garnished with whole parsley sprigs for an inviting look. Or create a pasta bake by placing it under the broiler for a few minutes with extra mozzarella on top until golden and bubbly. It’s instantly more festive and perfect for sharing with guests.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually meld and deepen overnight, making the next-day meal even tastier. Just be aware the pasta may absorb some sauce and soften slightly.
Freezing
This dish freezes well if stored properly. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating to keep the texture as close to fresh as possible.
Reheating
To reheat, warm gently in a covered skillet over low heat, adding a splash of cream or milk to revive the sauciness. Avoid dry microwaving by stirring occasionally to heat evenly and keep that velvety texture intact.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini works beautifully because its twists hold onto the sauce, penne, fusilli, or even shells would be great substitutes. Just make sure to cook it al dente for best texture.
Is there a way to make this recipe lighter?
You can substitute half-and-half or whole milk for the heavy cream to reduce richness, and swap Velveeta for a lighter cheese option. Keep in mind this may alter the creamy texture slightly but will still be delicious.
Can I use pre-cooked rotisserie chicken?
Definitely! Using pre-cooked chicken like rotisserie is a great shortcut that saves time. Just cube and add it during the final step. It’s perfect for busy weeknights.
What if I don’t have fresh parsley?
Dried parsley is an okay alternative, though fresh adds a brightness you won’t want to miss. You can also try fresh basil or chives as a different fresh herb twist.
How can I make this recipe vegetarian?
Skip the chicken and add sautéed mushrooms, spinach, or roasted vegetables like zucchini and bell peppers to keep it hearty and delicious without meat.
Final Thoughts
If you’re looking to elevate your weeknight routine with a dish that’s cheesy, comforting, and packed with flavor, you absolutely must try this Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce Recipe. It’s easy to pull together, endlessly satisfying, and has that perfect balance of creamy, savory, and fresh. Once it’s on your table, I promise it’ll quickly become a beloved go-to that everyone asks for again and again!
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Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce is a creamy, flavorful dish featuring perfectly cooked rotini pasta tossed in a rich Velveeta cheese sauce combined with a smooth mozzarella garlic cream sauce, topped with tender seasoned chicken and fresh parsley for a comforting and indulgent meal.
Ingredients
Pasta
- 12 oz rotini pasta
Cheese Sauces
- 2 cups Velveeta cheese, cubed
- 1 cup mozzarella cheese, shredded
- 1 cup heavy cream (divided use)
Other Ingredients
- 3 garlic cloves, minced
- 2 tablespoons butter (divided use)
- 2 cups cooked chicken breast, cubed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the rotini pasta. Cook until al dente, then drain and set aside to prevent overcooking.
- Cook the Chicken: Season the cubed chicken breast with salt and pepper. Heat a skillet over medium-high heat and add butter or oil. Cook the chicken until golden brown and fully cooked through, then remove from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned to ensure a deep garlic flavor.
- Prepare Mozzarella Garlic Sauce: Pour in the heavy cream and allow it to simmer gently. Stir in the shredded mozzarella cheese and continue stirring until the cheese has melted completely and the sauce is smooth.
- Melt Velveeta Cheese: In a separate saucepan, melt the Velveeta cheese along with a splash of heavy cream, stirring continuously until the mixture is fully smooth and creamy.
- Combine Pasta and Sauces: Transfer the cooked rotini pasta to the Velveeta cheese sauce, gently stirring to coat the pasta evenly. Then add the mozzarella garlic sauce and fold carefully to combine all the flavors together.
- Add Chicken and Final Touches: Fold in the cooked chicken cubes into the pasta and cheese mixture. Stir well to distribute the chicken. Garnish with chopped fresh parsley and an extra sprinkle of black pepper to taste before serving.
Notes
- For a lighter version, substitute half-and-half or whole milk for heavy cream, adjusting the thickness of the sauce as needed.
- Cooked chicken can be grilled or roasted instead of pan-fried according to preference.
- Fresh garlic provides the best flavor, but garlic powder can be used in a pinch.
- This dish reheats well, preferably in a skillet over low heat to prevent the cheese from separating.
- For extra texture, add sautéed mushrooms or steamed broccoli.
