Description
Creamy, cheesy, and packed with flavor – this comfort meal brings together seared chicken and rigatoni drenched in a dreamy Velveeta mozzarella garlic sauce. It’s weeknight-easy yet dinner-party-worthy.
Ingredients
1 lb boneless skinless chicken thighs or breasts
12 oz rigatoni pasta
8 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
3 cloves garlic, minced
1 cup heavy cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Pat the chicken dry and season both sides with salt, pepper, and paprika.
2. Heat a skillet over medium-high heat with oil and sear the chicken for about 5–6 minutes per side, or until golden and cooked through. Let it rest and slice.
3. In a large pot, bring salted water to a boil and cook rigatoni until al dente. Drain and set aside, reserving 1/2 cup pasta water.
4. In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (30 seconds).
5. Pour in the heavy cream, then stir in the Velveeta cubes. Stir until completely melted.
6. Add shredded mozzarella and continue stirring until the sauce is smooth and creamy.
7. Add cooked rigatoni to the sauce. Toss to coat. Use pasta water to loosen if needed.
8. Plate the cheesy pasta and top with sliced chicken. Garnish with parsley if using. Serve warm.
Notes
Use freshly minced garlic for the most flavor – jarred garlic won’t bring the same aroma.
For best results, use chicken thighs for juicier texture and flavor.
Don’t skip the pasta water – it helps emulsify and smooth out your sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 3g
- Sodium: 840mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Keywords: creamy pasta, chicken rigatoni, Velveeta, mozzarella, garlic sauce