Description
This Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce is a cheesy, comforting pasta recipe that brings together juicy chicken, rigatoni pasta, and a rich, garlicky cream sauce. Perfect for weeknight dinners, this dish is packed with flavor and easy to make with pantry staples. Keywords: creamy rigatoni, Velveeta pasta, mozzarella garlic sauce, chicken rigatoni.
Ingredients
1 lb rigatoni pasta
2 cups cooked chicken breast, diced
2 cups Velveeta cheese, cubed
1 cup mozzarella cheese, shredded
4 garlic cloves, minced
1 ½ cups heavy cream
2 tbsp butter
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 tbsp chopped parsley (optional for garnish)
Instructions
1. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Drain and set aside.
2. In a large skillet, heat the butter and olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in the heavy cream and warm gently. Add the cubed Velveeta and stir until completely melted and smooth.
4. Add mozzarella and stir until incorporated into the sauce.
5. Stir in the diced cooked chicken. Season with salt and black pepper. Let simmer for a few minutes.
6. Add the cooked rigatoni to the skillet. Toss well to coat every piece in the sauce.
7. Serve hot, garnished with chopped parsley if desired.
Notes
Use freshly shredded mozzarella for best meltability.
Add a pinch of crushed red pepper if you like a little heat.
This dish tastes even better the next day, just add a splash of cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 4g
- Sodium: 860mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg