Go Back

Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

A creamy pasta dish that combines Velveeta cheese with hearty chicken and rigatoni, topped with a garlicky sauce, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 pound rigatoni pasta Barilla is recommended for its texture.
  • 2 cups cooked chicken, diced Rotisserie chicken is a great shortcut.
Cheeses
  • 8 ounces Velveeta cheese, cubed Brings that creamy factor.
  • 1 cup mozzarella cheese, shredded
Sauce Ingredients
  • 1/2 cup heavy cream For extra creaminess.
  • 3 cloves garlic, minced Or more for garlic lovers.
  • 1/4 cup unsalted butter, at room temperature Start with room temperature for easier mixing.
  • to taste Salt and pepper
  • Fresh parsley, chopped, for garnish For garnish.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes.
  3. Reserve about 1/2 cup of pasta water before draining.
Making the Cheesy Sauce
  1. In a large skillet over medium heat, melt the butter.
  2. Add minced garlic and sauté for about 1-2 minutes until fragrant.
  3. Stir in cubed Velveeta cheese and heavy cream, allowing them to melt together into a creamy sauce for about 5-7 minutes, stirring frequently.
Combining Ingredients
  1. Lower the heat and add cooked chicken, mozzarella cheese, and drained pasta.
  2. Stir well to coat everything in the cheesy goodness.
Final Seasoning and Serving
  1. Season with salt and pepper to taste.
  2. Serve hot and garnish with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to keep it creamy.