Flavorful Chicken Rigatoni with Velveeta and Garlic Mozzarella Sauce

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This Creamy Velveeta Chicken Rigatoni is what comfort food dreams are made of. Picture tender grilled chicken, seasoned to perfection, served alongside rigatoni pasta smothered in a rich and silky Velveeta cheese sauce, with a hint of mozzarella and garlic to tie it all together. The creamy sauce clings to every tube of pasta, and the crispy, golden-edged chicken adds just the right amount of texture and flavor. It’s hearty, satisfying, and a guaranteed family favorite.

Perfect for weeknights when you want something indulgent without spending hours in the kitchen. The sauce comes together quickly, the rigatoni holds it beautifully, and the juicy chicken rounds out the dish. It’s the kind of meal that makes everyone go back for seconds, and maybe even thirds.

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What Kind of Cheese Sauce Should I Use?

For this recipe, Velveeta is your secret weapon. It melts effortlessly and provides that signature creamy texture that makes this dish irresistible. Combine it with shredded mozzarella and minced garlic for a layered cheesy profile with a mellow kick. You can use pre-shredded mozzarella for convenience, but fresh mozzarella adds an extra creamy melt.

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Ingredients for the Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

Chicken Thighs or Breasts – Boneless, skinless chicken is ideal. Thighs add more flavor, while breasts keep it lean.

Rigatoni Pasta – Its large tubes trap the cheese sauce perfectly, making every bite a creamy delight.

Velveeta Cheese – The star of the sauce, Velveeta melts smooth and adds richness without clumping.

Mozzarella Cheese – Adds a stretchy, gooey layer of cheese that complements the Velveeta.

Garlic – Fresh minced garlic infuses the sauce with a savory depth and balances the richness of the cheese.

Heavy Cream – Helps emulsify and smooth out the sauce while adding luscious creaminess.

Butter – Adds a silky base to start the sauce and enhances the overall richness.

Salt, Pepper, Paprika – Basic seasonings for the chicken to bring out flavor and create that perfect grilled crust.

Fresh Parsley (Optional) – For garnish and a pop of freshness.

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

Step 1: Season and Sear the Chicken

Pat your chicken dry and season generously with salt, pepper, and paprika. Heat a skillet over medium-high heat with a bit of oil and sear the chicken until golden brown on both sides and fully cooked through. Let it rest before slicing.

Step 2: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Step 3: Make the Garlic Cheese Sauce

In a saucepan over medium heat, melt butter and sauté the minced garlic until fragrant, about 30 seconds. Pour in heavy cream, then slowly add cubes of Velveeta cheese, stirring until melted and smooth. Fold in shredded mozzarella and mix until fully combined.

Step 4: Combine Pasta and Sauce

Add the cooked rigatoni into the cheese sauce, tossing gently to coat every piece. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

Step 5: Assemble and Serve

Slice the rested chicken and arrange it next to or on top of the cheesy rigatoni. Garnish with freshly chopped parsley for color and a touch of freshness. Serve warm and enjoy!

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Serving and Storing This Creamy Velveeta Chicken Rigatoni

Serve this dish immediately while the cheese is hot and gooey. Pair it with a crisp side salad or roasted green beans for a balanced plate. Garlic bread also makes a delicious addition.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of milk or cream to revive the sauce’s creaminess. Freezing is not ideal for creamy sauces, as they may separate when thawed.

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Frequently Asked Questions

How do I make the sauce even creamier?

Add an extra splash of cream or a spoonful of cream cheese to the sauce if you want a richer texture.

Can I use another pasta shape?

Yes! Penne, ziti, or even shells work well, but rigatoni is best for holding thick, cheesy sauces.

Is there a lighter version of this recipe?

You can substitute half-and-half for the heavy cream and use reduced-fat cheese, though it will slightly alter the richness.

Can I make this ahead of time?

Yes. Cook the pasta and chicken ahead and store separately. Prepare the sauce fresh when ready to serve for the best texture.

What can I use instead of Velveeta?

American cheese or a homemade cheese sauce using cheddar and milk can work, but Velveeta gives the smoothest consistency.

Can I bake this dish?

Absolutely! After mixing the pasta with sauce and topping with chicken, sprinkle extra mozzarella and bake at 375°F for 10-15 minutes until bubbly.

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Want More Pasta Dinner Ideas?

If you’re loving this Creamy Velveeta Chicken Rigatoni, you might want to try these other comforting pasta dishes next:

• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli
• Red Pepper Rigatoni – A Creamy, Bold Pasta Delight
• Cheesesteak Tortellini in Rich Provolone Sauce
• One Pot Creamy Beef and Garlic Butter Pasta
• Skillet Ricotta Pasta with Roasted Broccoli

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And let me know in the comments how yours turned out. Did you use chicken thighs or breasts? Did you try baking it or serve it fresh off the stove?

I love seeing how you make these recipes your own. Got questions or tweaks? Drop them below—let’s make dinner even better together.

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