Description
A creamy, cheesy pasta dish made with tender chicken, rotini, Velveeta cheese, and a rich mozzarella garlic sauce for the ultimate comfort food dinner.
Ingredients
- 12 oz rotini pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 8 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook rotini pasta according to package directions until al dente. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked, about 6-7 minutes. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually add milk and chicken broth, whisking until sauce thickens.
- Stir in Velveeta cubes until melted and smooth. Add mozzarella cheese and Italian seasoning, stirring until fully combined. Season with salt, pepper, and optional red pepper flakes.
- Add cooked pasta and chicken to the sauce, tossing until coated.
- Garnish with parsley and serve hot.
Notes
- For extra creaminess, add a splash of heavy cream to the sauce.
- You can substitute penne or fusilli pasta for rotini.
- Pairs well with garlic bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American