Description
This Indulgent Cheesy Velveeta Chicken Twisted Pasta Delight features rotini pasta enveloped in a creamy Velveeta cheese sauce, topped with perfectly seared chicken breast and a rich garlic mozzarella cream drizzle. Garnished with fresh parsley, this dish delivers a luscious, comforting meal perfect for a quick weeknight dinner in just 30 minutes.
Ingredients
Scale
Pasta
- 12 ounces Rotini Pasta (This short pasta shape holds onto the creamy sauce.)
Chicken
- 1 pound Chicken Breast (Cubed; can substitute with turkey or shrimp.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Black Pepper (Adjust to taste.)
- 1 tablespoon Butter (Can substitute with olive oil.)
Cheese Sauce
- 6 ounces Velveeta Cheese (Cubed; can substitute with American cheese.)
- 1 cup Shredded Mozzarella Cheese (Adds gooey goodness.)
- 1/2 cup Heavy Cream (Can use half-and-half for lighter version.)
- 1/2 cup Milk (Plant-based milk can be used.)
- 2 tablespoons Butter (for sauce and garlic sauté)
- 4 cloves Garlic (Minced; adjust to taste.)
Garnish
- 2 tablespoons Chopped Parsley (For garnish; can use fresh basil.)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Sear Chicken: In a skillet, melt 1 tablespoon of butter over medium heat. Season the cubed chicken breast with salt and black pepper. Add the chicken to the skillet and sear for 5-7 minutes, or until cooked through. Keep warm.
- Prepare Velveeta Cheese Sauce: In a saucepan, melt 2 tablespoons of butter over medium-low heat. Add the milk and warm gently without boiling. Add the cubed Velveeta cheese and stir continuously until the cheese melts completely and the sauce is smooth. Toss the drained pasta into this sauce to coat thoroughly.
- Sauté Garlic: In a separate pan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make Creamy Mozzarella Sauce: Pour in the heavy cream to the garlic butter and simmer for 2-3 minutes to thicken slightly. Add the shredded mozzarella cheese and stir until melted and the sauce becomes creamy.
- Assemble Dish: Layer the Velveeta-coated pasta on a serving platter. Top evenly with the seared chicken pieces, then drizzle the creamy garlic mozzarella sauce over the top.
- Garnish and Serve: Sprinkle chopped parsley over the assembled dish for a fresh, vibrant finish. Serve immediately while hot and enjoy your indulgent cheesy pasta delight.
Notes
- Substitute chicken breast with turkey or shrimp for variety.
- Use half-and-half or plant-based milk to reduce richness and calories.
- Adjust garlic quantity based on your flavor preference.
- For a lighter version, reduce butter amounts or use olive oil.
- This dish is best served immediately to enjoy the creamy texture and flavors.
