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
Scale
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.
