There are creamy pasta dishes—and then there’s Velvety Garlic Chicken and Rotini with Mozzarella Alfredo. This isn’t your typical Alfredo night. It’s rich, cheesy, and laced with garlicky goodness that hugs every swirl of rotini. The tender chunks of seasoned chicken are seared until golden, then nestled into a mozzarella-loaded Alfredo sauce that’ll make you want seconds (or thirds).
If you’re after a dish that feels indulgent yet approachable, this one checks all the boxes. Think: weeknight comfort with weekend-worthy flavor. And the best part? You don’t need a culinary degree to make it happen. It’s a one-skillet, low-stress recipe you’ll want to keep in heavy rotation.
In this article, we’ll break down exactly how to make it from scratch—along with flavorful variations, storage tips, common mistakes, and answers to popular questions from real home cooks. Let’s get into the delicious details!
Print
Velvety Garlic Chicken and Rotini with Mozzarella Alfredo
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
A creamy and cheesy pasta dish featuring tender garlic chicken tossed with rotini pasta in a rich mozzarella Alfredo sauce.
Ingredients
- 12 oz rotini pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 cup grated Parmesan cheese
- 1 1/2 cups 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 skillet over medium-high heat, add chicken, and cook until golden and cooked through, about 6-7 minutes. Remove and set aside.
- In the same skillet, melt butter and add garlic. Cook for 1 minute until fragrant.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream and milk, stirring until sauce thickens.
- Stir in Parmesan and mozzarella cheese until melted and smooth. Season with Italian seasoning, salt, pepper, and optional red pepper flakes.
- Add cooked pasta and chicken back into the skillet. Toss to coat in the sauce.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, add sautéed mushrooms or spinach to the sauce.
- You can substitute rotini with penne or fettuccine.
- If sauce is too thick, add a splash of pasta water or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Key Ingredients for Velvety Garlic Chicken and Rotini with Mozzarella Alfredo
Before you dive into the creamy skillet magic, let’s break down the essential ingredients that turn this Velvety Garlic Chicken and Rotini with Mozzarella Alfredo into the comfort dish of your dreams.
Chicken Breast (or Thighs)
Boneless, skinless chicken breasts work great for quick cooking and lean protein. Want even juicier bites? Use chicken thighs for extra richness. Either way, you’ll want them seasoned with Cajun spice, salt, and pepper for bold flavor.
Rotini Pasta
The corkscrew shape of rotini traps all that creamy, garlicky Alfredo goodness in every twist. It’s the ideal pasta for thick sauces and cheesy coatings.
Garlic, Butter & Olive Oil
This garlic butter base builds the backbone of flavor. Use fresh minced garlic for the biggest impact. Butter adds richness, and olive oil helps the chicken sear evenly.
Mozzarella, Parmesan & Velveeta
This isn’t just any Alfredo—it’s a mozzarella Alfredo. Shredded mozzarella gives it that stretch, Parmesan brings sharpness, and Velveeta melts into pure silk.
Heavy Cream & Pasta Water
Heavy cream thickens the sauce, while a splash of reserved pasta water helps blend everything into a silky, clingy finish.
Toss in parsley for color, and boom—your skillet masterpiece is ready to build.
How to Make Velvety Garlic Chicken and Rotini with Mozzarella Alfredo Step by Step
Ready to get cooking? Here’s exactly how to make Velvety Garlic Chicken and Rotini with Mozzarella Alfredo—no fuss, no fancy tricks, just creamy, cheesy, garlicky goodness in one skillet.
1. Boil the Rotini
In a large pot of salted boiling water, cook the rotini pasta until just al dente. Don’t overcook—it’ll continue cooking in the sauce. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.
2. Sear the Chicken
Season your chicken breast or thighs with Cajun seasoning, salt, and pepper. In a large skillet, heat olive oil and a tablespoon of butter over medium-high heat. Add chicken and sear until golden brown and fully cooked (internal temp should hit 165°F). Remove and slice.
3. Build the Alfredo Sauce
In the same skillet, add more butter and minced garlic. Sauté for about 30 seconds, then pour in heavy cream. Stir in Velveeta, Parmesan, and mozzarella until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
4. Combine Everything
Toss the rotini and chicken into the sauce. Stir gently to coat everything in that velvety, cheesy Alfredo magic. Finish with fresh parsley and serve hot.
Delicious Variations of Velvety Garlic Chicken and Rotini with Mozzarella Alfredo
One of the reasons Velvety Garlic Chicken and Rotini with Mozzarella Alfredo stands out? It’s endlessly customizable. Whether you’re cutting carbs, feeding picky eaters, or just craving something a little different, there’s a variation for you.
Turn Up the Heat or Keep It Mild
Want a bit of a kick?
- Add crushed red pepper flakes, chipotle powder, or extra Cajun seasoning to spice things up.
- Prefer it milder? Reduce the garlic slightly and go light on spices. Swap Cajun for Italian seasoning for a softer, herby flavor.
Go Meatless or Mix Up the Protein
Not feeling chicken tonight?
- Swap it for shrimp, turkey, or even Italian sausage.
- Want a vegetarian version? Skip the meat and toss in mushrooms, spinach, or broccoli for satisfying texture and added nutrients.
Use a Different Pasta
Rotini’s great, but not your only option.
- Try penne, fusilli, rigatoni, or even gluten-free rotini if you’re working around dietary needs.
- For extra indulgence, serve the sauce over gnocchi or stuffed shells.
Cheese It Your Way
Want extra richness or sharper flavor?
- Swap or add cheeses like Gouda, Asiago, provolone, or cream cheese.
- Use low-moisture mozzarella if you prefer a stringier pull.
Add Some Color and Crunch
Toss in sun-dried tomatoes, roasted red peppers, or a handful of fresh basil. A sprinkle of toasted breadcrumbs on top? Game-changer.
🧀 Curious about healthier cheese swaps? Here’s a great guide to cheese alternatives from Healthline.
Essential Equipment for Velvety Garlic Chicken and Rotini with Mozzarella Alfredo
Good news—you don’t need a chef’s kitchen to whip up Velvety Garlic Chicken and Rotini with Mozzarella Alfredo. A few everyday tools are all it takes to make this creamy, dreamy pasta dish come together with ease (and minimal cleanup!).
Large Skillet or Sauté Pan
Since this is a mostly one-skillet meal, a non-stick or stainless-steel skillet with high sides is ideal. It needs enough room to cook the chicken, simmer the Alfredo sauce, and toss the pasta without spilling over.
Medium Pot for Boiling Pasta
You’ll need a separate saucepan or stockpot to boil your rotini pasta. Make sure it’s large enough so the noodles cook evenly without sticking together. Salt the water generously to give the pasta flavor from the start.
Sharp Knife and Cutting Board
To get those perfect, juicy chicken slices, a sharp chef’s knife is a must. A sturdy cutting board keeps your prep safe and efficient—bonus if it has a groove for catching juices.
Whisk and Silicone Spoon
A whisk helps create a silky-smooth mozzarella Alfredo sauce, ensuring your cheese melts evenly into the cream. A heat-safe silicone spoon or spatula is perfect for folding in the pasta and chicken gently, without breaking them apart.
Tongs or Pasta Fork
When it’s time to toss the rotini in that velvety sauce, tongs or a pasta fork give you more control—especially for mixing everything evenly without mashing the pasta.
FAQs About Velvety Garlic Chicken and Rotini with Mozzarella Alfredo
What’s the difference between traditional Alfredo and mozzarella Alfredo?
Classic Alfredo sauce is typically made with Parmesan, butter, and cream. Mozzarella Alfredo adds mozzarella cheese for an extra layer of gooey richness and melt-in-your-mouth texture. It’s creamier, stretchier, and perfect for dishes like chicken and rotini pasta.
Can I substitute another cheese for mozzarella?
Absolutely. While mozzarella creates that signature stretch, you can swap or combine it with provolone, Gouda, Asiago, or even cream cheese for a different flavor profile. Just make sure the cheese melts smoothly.
Is rotini the best pasta for Alfredo?
Rotini is ideal for this recipe because its spirals grab onto every drop of creamy sauce. However, penne, fettuccine, farfalle, or even rigatoni make great substitutes if that’s what you have on hand.
Can I make this without Velveeta cheese?
Yes! Velveeta adds a silky texture, but if you prefer to avoid processed cheese, use more mozzarella and a bit of cream cheese for smoothness. Just melt it slowly to avoid clumping.
What’s the best way to reheat leftover mozzarella Alfredo pasta?
To keep the sauce from separating, reheat gently on the stove with a splash of cream or milk. Stir slowly. In a pinch, microwave it in short bursts, covered, with a bit of moisture added.
How do I prevent the sauce from getting grainy or clumpy?
Grainy Alfredo usually happens when the sauce gets too hot or the cheese isn’t added gradually. Use low heat, freshly shredded cheese, and stir constantly. Adding a little pasta water can also help smooth things out.