Description
A rich, creamy, and cheesy pasta dish made with tender seared chicken thighs, rigatoni, Velveeta, and a luscious mozzarella garlic cream sauce. It’s comfort food perfection with every bite.
Ingredients
1 lb chicken thighs (boneless, skinless)
12 oz rigatoni pasta
1 cup Velveeta cheese, cubed
1 cup shredded mozzarella cheese
1 cup heavy cream
4 cloves garlic, minced (or roasted)
2 tablespoons butter
1 tablespoon fresh chopped parsley
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
Instructions
1. Season chicken thighs with salt, pepper, and smoked paprika.
2. In a skillet over medium-high heat, melt 1 tablespoon butter and sear the chicken until fully cooked and golden brown. Set aside and slice.
3. Cook rigatoni pasta in salted boiling water until al dente. Drain and reserve ½ cup of the pasta water.
4. In the same skillet, melt another tablespoon of butter. Add garlic and sauté until fragrant.
5. Pour in heavy cream, then add Velveeta and mozzarella. Stir until fully melted into a smooth sauce.
6. Add cooked rigatoni to the skillet and toss in the sauce. Add reserved pasta water as needed to loosen.
7. Top with sliced chicken and garnish with fresh parsley. Serve immediately.
Notes
Rest the chicken before slicing to lock in juices.
Roasted garlic adds a mellow sweetness—great if you prefer less sharpness.
Add a splash of cream when reheating to restore the sauce’s creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 3g
- Sodium: 820mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
Keywords: creamy chicken pasta, Velveeta rigatoni, mozzarella garlic sauce