Description
Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce is a comforting hug in a bowl that the whole family will love.
Ingredients
Scale
- 1 lb rigatoni pasta
- 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup milk
- 8 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup reserved pasta water
- 2 tablespoons chopped parsley or basil (optional garnish)
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook until it’s just al dente — typically around 8-10 minutes, depending on the package instructions. Be sure to reserve ½ cup of pasta water before draining, as this starchy liquid will help adjust the sauce’s consistency later. Once drained, set the pasta aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, salt, black pepper, and Italian seasoning, ensuring each piece is well-coated. Sauté the chicken in the skillet for about 5-7 minutes, or until it’s fully cooked and lightly golden. Once done, remove the chicken from the skillet and set it aside.
- In the same skillet, lower the heat to medium and add the unsalted butter along with the minced garlic. Sauté this mixture for 1-2 minutes until the garlic is fragrant and slightly golden, being careful not to burn it. Following this, pour in the heavy cream and the milk, stirring well to combine everything. Allow the mixture to simmer gently for about 2-3 minutes; this will form the base of your lovely creamy sauce.
- Now it’s time to add the star of the show! Bring the cubed Velveeta cheese into the sauce, stirring continuously until it melts and combines into a smooth texture. Next, add in the shredded mozzarella cheese and, if using, the grated Parmesan. Continue stirring until your sauce is creamy and perfectly combined. If the sauce seems too thick, slowly mix in some reserved pasta water until you reach your desired consistency.
- It’s time to bring everything together! Gently return the cooked chicken and the rigatoni to the skillet with the creamy cheese sauce. Stir everything together until each piece of pasta and chicken is well-coated in that luscious sauce. Allow this to cook together for an additional 1-2 minutes, letting the flavors meld beautifully.
- Before serving, taste the dish and adjust the seasoning as necessary — a pinch of salt or a dash of pepper can make a difference! Once you’re satisfied, remove the skillet from the heat. Garnish your Creamy Velveeta Chicken Rigatoni with freshly chopped parsley or basil for a touch of color and freshness. Serve immediately while hot and cheesy!
Notes
Ensure the chicken is cooked through to a minimum internal temperature of 165°F for safe consumption. This dish can be made ahead of time and re-heated, just remember to add a splash of milk to restore creaminess when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 800 mg
- Protein: 35 g