Description
Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce is the ultimate weeknight comfort meal. Juicy, well-seasoned chicken pairs perfectly with tender linguine coated in a buttery garlic sauce made rich with Velveeta and mozzarella. It’s a hearty, cheesy delight that feels both homey and restaurant-worthy—all made in under an hour!
Ingredients
1 lb chicken breasts or tenders
12 oz linguine pasta
1 ½ cups cubed Velveeta cheese
1 cup shredded mozzarella
1 cup heavy cream
3 cloves garlic minced
3 tbsp butter
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt
2 tbsp fresh or dried parsley
Instructions
1. Pat the chicken dry and season with paprika, garlic powder, onion powder, salt, and pepper.
2. In a large skillet over medium heat, melt 1 tablespoon butter and sear chicken until golden and cooked through, 4–5 minutes per side. Set aside and slice once rested.
3. Cook the linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
4. In the same skillet, melt 2 tablespoons butter and sauté minced garlic until fragrant (about 1 minute).
5. Add heavy cream and bring to a simmer. Stir in Velveeta and cook until melted and smooth.
6. Add mozzarella and stir until the sauce is fully blended and slightly stretchy.
7. Toss in cooked linguine and mix until coated. Add a splash of reserved pasta water if needed for thinning.
8. Plate pasta, top with sliced chicken, and garnish with parsley. Serve immediately while hot.
Notes
Use freshly grated mozzarella for better melting and avoid clumping.
Add a splash of pasta water gradually if sauce thickens too much.
For a kick, add crushed red pepper or cayenne to the chicken seasoning.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg
Keywords: creamy chicken linguine, Velveeta pasta, mozzarella garlic sauce