Description
A rich and creamy pasta dish featuring tender seared chicken breast tossed with gooey Velveeta and mozzarella cheeses, flavored with garlic and finished with fresh parsley. This indulgent recipe uses rotini pasta to hold the luscious cheeses perfectly, making every bite irresistibly cheesy and satisfying.
Ingredients
Scale
Pasta and Protein
- 12 ounces Rotini Pasta
- 1 pound Chicken Breast, cubed (can substitute with turkey or shrimp)
Cheeses and Dairy
- 6 ounces Velveeta Cheese, cubed (can substitute with American cheese)
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Heavy Cream (can use half-and-half for lighter version)
- 1/2 cup Milk (plant-based milk can be used)
- 1 tablespoon Butter (can substitute with olive oil)
Flavorings
- 4 cloves Garlic, minced (adjust to taste)
- 2 tablespoons Chopped Parsley (for garnish; can use fresh basil)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (adjust to taste)
Instructions
- Cook the 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 it aside for later use.
- Sear the Chicken: In a skillet, melt the butter over medium heat. Season the cubed chicken breast with salt and black pepper, then add to the skillet. Sear the chicken for 5-7 minutes until cooked through and lightly golden on the outside. Keep the cooked chicken warm.
- Prepare Velveeta Cheese Sauce: In a saucepan, melt butter over low heat. Add the milk and warm gently without boiling. Add the cubed Velveeta cheese and stir continuously until it is completely melted and smooth. Toss the drained pasta into this Velveeta cheese sauce to coat evenly.
- Sauté the Garlic: In a separate pan, melt butter and add the minced garlic. Sauté for about 1 minute until fragrant but not browned to preserve the fresh garlic flavor.
- Make Mozzarella Cream Sauce: Pour in the heavy cream to the garlic and butter, then let it simmer gently for 2-3 minutes. Add the shredded mozzarella cheese and stir continuously until the cheese has melted and the sauce is creamy and smooth.
- Assemble the Dish: On a serving platter, layer the Velveeta-coated pasta evenly. Top this with the seared chicken pieces, then drizzle the warm garlic and mozzarella cream sauce over the entire dish.
- Garnish and Serve: Sprinkle chopped parsley evenly on top of the plated dish to add freshness and a pop of color. Serve immediately to enjoy the pasta warm and gooey.
Notes
- You can substitute chicken with turkey or shrimp based on preference or dietary needs.
- For a lighter version, use half-and-half instead of heavy cream and milk.
- Plant-based milk works fine if you want a dairy-free alternative for the milk component, but the cheeses will remain dairy-based.
- Adjust garlic amount to your taste for a milder or stronger garlic flavor.
- Using fresh parsley or basil as garnish adds a fresh herbal note that complements the creamy richness.
- Do not overcook pasta; al dente pasta will better hold the cheese sauce.
