If you are looking for a dish that wraps comfort, creaminess, and a touch of indulgence all in one, then the Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce Recipe is your new best friend. This recipe combines tender chicken, perfectly cooked rotini pasta, and a dreamy blend of Velveeta and mozzarella cheeses melted into a luscious garlic-infused sauce. Every bite is a celebration of smooth textures and rich flavors that you can whip up in just thirty minutes, making it the perfect go-to dinner for busy weeknights or when you crave something cozy and satisfying.
Ingredients You’ll Need
The beauty of this recipe lies not only in its creamy texture but in the simplicity and quality of its ingredients. Each one plays a special role—whether it’s the Velveeta melting into silky cheese sauce or the garlic adding that aromatic punch, these essentials come together to create an irresistible dish.
- 12 oz rotini pasta: This spiral pasta holds onto the sauce perfectly, ensuring every bite is flavorful.
- 2 chicken breasts, cooked and sliced: Tender, seasoned chicken adds protein and substance to the dish.
- 1 ½ cups Velveeta cheese, cubed: Velveeta melts beautifully, providing a super creamy, velvety texture to the sauce.
- 1 cup shredded mozzarella cheese: Mozzarella lends that wonderful gooey stretch and mild flavor that complements the Velveeta.
- 1 cup heavy cream: Rich cream enhances the sauce’s smoothness and gives the dish extra depth.
- 3 cloves garlic, minced: Garlic brings a fragrant, savory punch that brightens every mouthful.
- 2 tablespoons butter: Butter is the perfect base for sautéing garlic and enriching the sauce.
- 1 tablespoon chopped parsley (optional): Fresh parsley adds a pop of color and a hint of freshness to the finished plate.
- Salt and pepper, to taste: Essential seasonings to bring all the flavors into perfect harmony.
How to Make Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce Recipe
Step 1: Cook the Rotini Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook it until it’s al dente. This means it should be tender but still with a slight bite. Drain the pasta well and set it aside because this spiral-shaped pasta is key to trapping all that delicious creamy sauce later on.
Step 2: Prepare the Chicken
Season your chicken breasts generously with salt and pepper. Heat a skillet over medium heat and cook the chicken until each side is golden brown and the meat is cooked through. Slice the chicken into thin pieces once it’s rested a bit. This juicy chicken will add a hearty texture that balances the creaminess perfectly.
Step 3: Sauté the Garlic
In the same skillet you cooked the chicken, melt the butter over medium heat. Toss in the minced garlic and sauté for about one minute, just until it gets fragrant—be careful not to let it burn. This step infuses the butter with garlic flavor, which is the foundation of the mozzarella garlic sauce.
Step 4: Create the Velveeta Mozzarella Sauce
Pour the heavy cream into the skillet with the garlic butter and give it a good stir. Add the Velveeta cheese cubes and let them melt slowly in the warm mixture, stirring occasionally. Once everything looks smooth and creamy, allow it to simmer gently for 2 to 3 minutes to thicken up. This silky sauce is the star of the recipe, blending cheese and cream into a luscious coating for the pasta.
Step 5: Combine Pasta and Sauce
Gently fold the cooked rotini pasta into the cheese sauce, stirring carefully so every spiral gets coated with that rich mixture. This step ensures you’ll get cheesy goodness in every forkful.
Step 6: Add Chicken and Mozzarella
Arrange the sliced chicken atop the pasta and sprinkle shredded mozzarella all over. Cover the skillet for 1 to 2 minutes to let the mozzarella melt in a gooey, irresistible way. This layering adds a lovely texture contrast and a mild, creamy cheese flavor that lifts the dish even higher.
Step 7: Garnish and Serve
Finish up by sprinkling fresh chopped parsley on top for a burst of color and freshness. Serve the dish hot, and get ready for a cozy meal that feels like a warm hug in every bite.
How to Serve Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce Recipe
Garnishes
A touch of finely chopped parsley makes a perfect garnish, adding brightness and a hint of herbal freshness to contrast the richness of the sauce. You can also sprinkle on some freshly cracked black pepper or a small pinch of crushed red pepper flakes for a subtle kick.
Side Dishes
This creamy, cheesy pasta pairs beautifully with a crisp green salad or steamed veggies like broccoli or asparagus. Their refreshing crunch and slight bitterness balance the indulgent sauce and keep the meal well-rounded.
Creative Ways to Present
For a special touch, serve the pasta in shallow bowls to showcase the layers of chicken and melted cheese. Drizzle a little olive oil or extra garlic butter on top for shine, and add a lemon wedge on the side to brighten the flavors if you want to add a little citrus pop.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, and it’s just as comforting on day two.
Freezing
If you want to save it longer, place cooled pasta in a freezer-safe container and freeze for up to 2 months. Keep in mind the texture may change slightly after freezing, especially the pasta, but the sauce remains delicious.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if it feels thick. Stir often to avoid sticking and to revive that creamy texture. You can also microwave it, covered, but be sure to stir midway for even warming.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While rotini is ideal for holding the sauce, penne, rigatoni, or even fusilli would work beautifully. Just make sure to cook your pasta al dente for the best texture.
Is it necessary to use both Velveeta and mozzarella cheese?
Using both cheeses gives the sauce its signature creamy texture and that stretchy, gooey mozzarella finish, but you can experiment by using just one cheese if needed—just expect a slightly different flavor and texture.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and you can add sautéed mushrooms or your favorite vegetables instead. The cheesy garlic sauce is hearty enough to stand on its own or with veggies.
How can I make this dish less rich or heavy?
To lighten it up, try substituting half-and-half for the heavy cream and using a lower-fat cheese option. Adding steamed vegetables also helps balance the richness.
What’s the best way to cook the chicken for this recipe?
Searing the chicken breasts in a hot skillet with a bit of salt and pepper until golden and fully cooked is ideal. It locks in juices and gives a lovely flavor that complements the creamy sauce perfectly.
Final Thoughts
Trust me when I say the Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce Recipe is a total game-changer for busy weeknights or anytime you want a warm, cheesy hug plated up. Its simplicity, creamy texture, and delicious layers of flavor make it a fast favorite that your whole family will love. So grab your skillet and get ready to dive into one of the coziest, most comforting pasta dishes you’ve ever tasted!
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Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This creamy Velveeta chicken rotini recipe combines tender cooked chicken and al dente rotini pasta in a rich mozzarella garlic sauce made with Velveeta cheese and heavy cream. Quick to make in just 30 minutes, this comforting dish features a luscious, cheesy sauce infused with garlic and butter, topped with melted mozzarella and parsley for a delicious, satisfying meal.
Ingredients
Pasta and Protein
- 12 oz rotini pasta
- 2 chicken breasts, cooked and sliced
Cheese Sauce
- 1 ½ cups Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
Seasonings and Garnish
- 1 tablespoon chopped parsley (optional)
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Prepare Chicken: Season the chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken until golden brown and fully cooked through, about 6-7 minutes per side depending on thickness. Remove from skillet, slice, and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make Cheese Sauce: Pour in the heavy cream and stir to combine. Add the cubed Velveeta cheese and cook, stirring frequently, until the cheese melts completely and the sauce becomes smooth and creamy. Let it simmer gently for 2 to 3 minutes to thicken slightly.
- Toss Pasta with Sauce: Add the cooked rotini pasta into the skillet with the sauce. Gently stir to coat the pasta evenly with the creamy cheese sauce.
- Add Chicken and Mozzarella: Layer the sliced chicken on top of the coated pasta. Sprinkle shredded mozzarella cheese evenly over the chicken. Cover the skillet with a lid and let it sit on low heat for 1–2 minutes until the mozzarella melts.
- Garnish and Serve: Garnish the dish with chopped parsley if desired. Serve the creamy Velveeta chicken rotini hot and enjoy!
Notes
- For best results, use freshly cooked chicken breasts; however, leftover or rotisserie chicken can be substituted.
- You can swap Velveeta cheese with processed cheese or a mild cheddar for a different flavor.
- Adjust the amount of garlic to your taste preference.
- To make the dish lighter, use half-and-half instead of heavy cream, but the sauce may be less rich.
- Ensure not to overcook pasta as it will be heated again when mixed with sauce and chicken.
