Description
A simple and comforting recipe for Creamy Velveeta Chicken Rotini featuring golden-seared chicken and rotini pasta coated in a rich Velveeta and mozzarella garlic sauce. This dish is perfect for a weeknight family meal.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- Salt to taste
- 12 oz rotini pasta
- 2 cups Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tbsp butter
- 1 cup whole milk
- ¼ cup grated Parmesan cheese (optional)
- ½ tsp onion powder
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
- ½ cup reserved pasta water (optional)
Instructions
- Pat the chicken thighs dry. Mix garlic powder, paprika, oregano, salt, and pepper in a small bowl. Rub the seasoning onto the chicken.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown and cooked through. Remove chicken from skillet and set aside.
- While chicken cooks, cook rotini pasta according to package directions in a large pot of salted boiling water. Reserve about ½ cup of pasta water before draining.
- In the same skillet used for chicken (or a separate pot), melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add milk, cubed Velveeta cheese, shredded mozzarella cheese, Parmesan cheese (if using), and onion powder to the skillet.
- Stir constantly over low heat until the cheeses are melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add the drained rotini pasta to the cheese sauce and toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Slice the cooked chicken.
- Serve the creamy Velveeta chicken rotini topped with the sliced chicken and garnished with fresh parsley.
Notes
- Using chicken thighs will result in a juicier chicken. Chicken breasts can be used as an alternative.
- For a richer sauce, use half-and-half instead of whole milk.
- Ensure cheese is melted over low heat and stirred constantly to prevent seizing.
- Save pasta water to adjust sauce consistency if needed.
- Season the chicken generously as the pasta is creamy and mild.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550-600 kcal
- Sugar: Approx. 5-7g
- Sodium: Approx. 1000-1200mg
- Fat: Approx. 30-35g
- Saturated Fat: Approx. 15-18g
- Unsaturated Fat: Approx. 10-12g
- Trans Fat: Approx. 0.5g
- Carbohydrates: Approx. 45-50g
- Fiber: Approx. 2-3g
- Protein: Approx. 30-35g
- Cholesterol: Approx. 120-150mg
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