Description
A rich and creamy Chicken Velveeta Bowtie Pasta featuring tender chicken cubes sautéed to perfection and tossed in a luscious mozzarella garlic sauce. This comforting 30-minute meal combines the smooth Velveeta cheese with melted mozzarella and garlic butter sauce for a deliciously indulgent dinner that serves four.
Ingredients
Scale
Chicken
- 2 large chicken breasts, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Pasta
- 12 oz bowtie pasta
- Salt (for pasta water, as needed)
Sauce
- 3 cloves garlic, minced
- 3 tbsp butter
- 8 oz Velveeta cheese, cubed
- 1 cup milk or cream
- 1 cup shredded mozzarella cheese
- Reserved 1 cup pasta water (optional, for sauce consistency)
Garnish
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare Chicken: Cut chicken breasts into bite-sized cubes. Season them evenly with salt, pepper, and Italian seasoning to infuse flavor.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken cubes and cook them until golden brown and fully cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
- Cook Pasta: In a large pot, boil salted water and cook the bowtie pasta until al dente, following package instructions. Before draining, reserve 1 cup of the pasta cooking water to adjust sauce consistency later if needed. Drain the pasta thoroughly.
- Sauté Garlic: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and aromatic, being careful not to burn it.
- Make Cheese Sauce: Reduce the heat to low. Add the cubed Velveeta cheese and the milk or cream to the skillet. Stir continuously until the Velveeta is completely melted and the sauce is smooth.
- Add Mozzarella: Stir in the shredded mozzarella cheese until it fully melts and integrates into the sauce, creating a creamy, gooey texture. Adjust the sauce’s thickness by adding some reserved pasta water gradually if it seems too thick.
- Combine Pasta and Chicken: Add the cooked bowtie pasta to the cheese sauce and toss well to coat every piece. Gently fold in the cooked chicken cubes and heat everything through for a couple of minutes to meld flavors.
- Serve: Garnish with freshly chopped parsley if desired, and serve immediately while hot for the best taste and texture.
Notes
- Using cream instead of milk will make the sauce richer and creamier.
- Reserved pasta water helps in adjusting the sauce consistency to be more silky and smooth.
- Fresh garlic is key to infusing the sauce with the best flavor—avoid pre-minced or powdered garlic.
- Serve with a side salad or steamed vegetables for a balanced meal.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid curdling the cheese sauce.
