Description
A comforting and creamy dish combining chicken, rigatoni pasta, and a rich mozzarella sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt & black pepper, to taste
- 12 oz rigatoni pasta
- 3/4 cup chicken broth
- 1 cup heavy cream
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente following the package instructions—this usually takes about 10-12 minutes. Once done, reserve 1/2 cup of the pasta water, drain the rest, and set it aside.
- Cook the Garlic Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken pieces, seasoning them with Italian seasoning, paprika, salt, and pepper. Cook for about 5–7 minutes until the chicken is golden and fully cooked through. Stir in the minced garlic and sauté for about 30 seconds until it’s fragrant. Remove the chicken from the skillet and set aside.
- Make the Creamy Sauce: In the same skillet, pour in the chicken broth and scrape up any browned bits. Lower the heat to medium and stir in the heavy cream, letting it come to a gentle simmer. Add the cubed Velveeta cheese, stirring until it’s fully melted. Then, mix in mozzarella, grated Parmesan, garlic powder, onion powder, and if you’re feeling adventurous, those crushed red pepper flakes. Stir until everything is thick, creamy, and glossy.
- Combine: Add the cooked rigatoni and the golden chicken back into the skillet. Toss everything together, adding reserved pasta water a little at a time if needed, until the sauce clings beautifully to the pasta and chicken.
- Serve: Remove from heat and garnish with chopped fresh parsley and a sprinkle of extra Parmesan cheese. Serve hot and enjoy the creamy deliciousness!
Notes
Excellent for leftovers and perfect for potlucks. Can swap chicken for shrimp or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Velveeta, garlic chicken, rigatoni, creamy pasta, comfort food