Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

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There’s comfort food, and then there’s Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce. This rich, buttery dish brings together golden seared chicken and silky, cheesy linguine coated in a garlicky mozzarella cream sauce. It’s indulgent in all the right ways and makes an easy yet impressive dinner for any day of the week.

The contrast between the crispy edges of spiced chicken and the creamy linguine is exactly what makes this meal a go-to favorite. And the best part? It uses familiar ingredients that are likely already in your pantry and fridge. Whether you’re feeding a crowd or prepping for leftovers, this recipe brings flavor and comfort to your table.

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What Kind of Chicken Should I Use?

Boneless skinless chicken breasts or thighs both work beautifully here. Chicken thighs are juicier and offer a deeper flavor, while chicken breasts are leaner and soak up the seasoning well. If you’re short on time, you could even use precooked grilled chicken strips, though nothing beats the flavor of freshly pan-seared.

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Ingredients for the Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

Chicken Breasts or Thighs – This is your main protein, seasoned and seared until golden for flavor and texture.

Velveeta Cheese – Melts effortlessly into the sauce, giving it that nostalgic, velvety smooth texture you can’t replicate with anything else.

Mozzarella Cheese – Adds a melty pull and mild richness to the garlic sauce. Shred it fresh for best results.

Heavy Cream – Brings depth and richness to the sauce, helping everything come together luxuriously.

Garlic (Fresh or Powder) – Whether you mince it fresh or sprinkle the powdered version, this is the heart of the flavor in the sauce.

Butter – Used to cook the garlic and kickstart the sauce with added flavor.

Linguine – This pasta shape holds creamy sauces beautifully with its flat, wide surface.

Parsley or Chives – Optional but adds a fresh herby pop to cut through the richness.

Seasonings (Salt, Pepper, Paprika, Italian seasoning) – These give the chicken its crave-worthy crust and enhance the sauce.

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How To Make the Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

Step 1: Cook the Linguine

Boil a large pot of salted water and cook the linguine until al dente, according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2: Season and Sear the Chicken

Pat the chicken dry and season generously with salt, pepper, paprika, and Italian seasoning. Heat a skillet with a bit of oil and sear the chicken on both sides until golden brown and cooked through. Set aside to rest, then slice.

Step 3: Make the Garlic Mozzarella Sauce

In the same skillet, melt butter and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in cubed Velveeta and shredded mozzarella, stirring until fully melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.

Step 4: Combine Sauce and Linguine

Add the cooked linguine to the sauce and toss gently to coat every strand. Let it simmer for another minute to soak up all the flavor.

Step 5: Serve with Chicken

Plate the creamy linguine and top with sliced chicken. Garnish with chopped parsley or chives and an extra sprinkle of mozzarella if desired.

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How to Serve and Store Creamy Velveeta Chicken Linguine

Serve this dish immediately while hot and the cheese sauce is at peak creaminess. A sprinkle of fresh herbs and a side salad with vinaigrette balances the richness perfectly. Garlic bread or roasted veggies make fantastic sides.

To store, place leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce. Freezing is not recommended due to the dairy-heavy nature of the sauce, which may separate.

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Frequently Asked Questions

How can I make this spicier?

Add a pinch of red pepper flakes or cayenne pepper to the chicken seasoning or into the sauce for a little heat.

Can I use another type of pasta?

Yes! Fettuccine, spaghetti, or even penne work well if linguine isn’t on hand.

Is there a Velveeta substitute?

You can try American cheese or a blend of cheddar and cream cheese, but Velveeta gives the signature smoothness.

Can I prep this ahead of time?

You can cook the chicken and sauce a day ahead and reheat before serving. Cook the pasta fresh for best texture.

What’s the best way to reheat leftovers?

Reheat in a skillet over low heat with a splash of cream or milk to loosen the sauce without breaking it.

Is this kid-friendly?

Absolutely! The mild, cheesy flavors are usually a hit with kids. You can even dice the chicken smaller for little eaters.

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Want More Cheesy Pasta Recipes?

If you loved this Creamy Velveeta Chicken Linguine, here are more comforting pasta ideas to try next:

• One-Pot Creamy Beef and Garlic Butter Pasta
• Cheesy Baked Tortellini with Meat Sauce
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
• Creamy Cheesy Garlic Butter Rigatoni with Savory Beef
• Creamy Cajun Steak Alfredo

And for more recipes like this one, visit my Pinterest board where I post new favorites daily: Life with Jam on Pinterest

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If you try this Creamy Velveeta Chicken Linguine, drop a comment and let me know! Did you go all in on the garlic? Maybe added a little broccoli or spice? I’m always curious to hear your take and help troubleshoot if needed. Let’s cook smarter and share the good bites.

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