Description
A rich, comforting pasta dish featuring twisted rotini coated in a luscious Velveeta cheese sauce, swirled with a creamy mozzarella garlic layer, and tossed with tender, pan-seared chicken. This is the ultimate cheesy weeknight dinner that comes together fast and fills everyone up happily.
Ingredients
12 oz rotini pasta
2 cups Velveeta cheese, cubed
1 cup mozzarella cheese, shredded
3 garlic cloves, minced
1 cup heavy cream
2 tablespoons butter
2 cups cooked chicken breast, cubed
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the rotini pasta until al dente. Drain and set aside.
2. Season the cubed chicken with salt and pepper. Heat a skillet with butter or oil over medium-high heat and cook until golden and done. Set aside.
3. In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
4. Pour in heavy cream and let it simmer gently, then stir in mozzarella cheese until melted and smooth.
5. In a separate saucepan, melt the Velveeta cheese with a splash of cream, stirring until fully smooth.
6. Combine the pasta with the Velveeta sauce, then add the mozzarella garlic sauce. Stir gently.
7. Fold in the cooked chicken and mix well. Top with chopped parsley and extra black pepper before serving.
Notes
Use freshly shredded mozzarella for better meltability and flavor.
Don’t overheat the cheese sauces—gentle heat keeps them smooth and creamy.
Add a splash of milk or cream when reheating to revive the creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 880mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: cheesy pasta, velveeta, mozzarella, garlic, chicken