Description
A comforting and cheesy pasta dish featuring tender chicken and rigatoni noodles coated in a rich Velveeta and mozzarella garlic sauce. This easy recipe is perfect for a weeknight meal or a family gathering.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 12 oz rigatoni pasta
- Salt, for boiling water
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 ½ cups whole milk (or half-and-half)
- 1 cup shredded mozzarella cheese (freshly grated)
- 1 cup cubed Velveeta cheese
- ¼ tsp ground black pepper
- Salt to taste
- 1 tbsp fresh chopped parsley (plus extra for garnish)
Instructions
- Pat the chicken dry with paper towels. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Rub the seasoning all over the chicken pieces.
- Heat a large skillet over medium-high heat. Add a little oil if needed, then sear the chicken for 5–7 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside. Let it cool slightly, then slice.
- While the chicken cools, cook the rigatoni pasta in a large pot of salted boiling water according to package directions, but drain it when it’s just shy of al dente.
- In the same skillet (or a clean one), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Whisk in the flour and cook for another minute to create a roux.
- Gradually whisk in the milk until smooth. Bring the sauce to a simmer, stirring constantly.
- Reduce heat to low and stir in the shredded mozzarella and cubed Velveeta cheese until completely melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt and black pepper to taste. Stir in the chopped parsley.
- Add the cooked rigatoni and sliced chicken to the skillet with the sauce. Toss gently to coat everything evenly.
- Serve immediately, garnished with extra fresh parsley if desired.
Notes
- For a creamier sauce, use half-and-half instead of whole milk.
- Ensure you grate your own mozzarella cheese for the smoothest sauce.
- Don’t overcook the pasta, as it will finish cooking in the sauce.
- Sauté the garlic slowly to avoid a bitter taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: approx. 650
- Sugar: approx. 5g
- Sodium: approx. 1200mg
- Fat: approx. 35g
- Saturated Fat: approx. 18g
- Unsaturated Fat: approx. 17g
- Trans Fat: approx. 1g
- Carbohydrates: approx. 50g
- Fiber: approx. 3g
- Protein: approx. 35g
- Cholesterol: approx. 150mg
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