Sink your fork into the ultimate comfort food with this Creamy Velveeta Chicken Rigatoni. Golden-seared chicken pairs with tender rigatoni coated in a dreamy mozzarella garlic cheese sauce. This dish is unapologetically rich, beautifully textured, and soul-warming to its core. Whether you’re cooking for the family or meal-prepping for the week, this cheesy pasta is the kind of dinner that gets requested again and again.

The magic lies in the luscious blend of Velveeta and mozzarella, creating a sauce that’s both velvety and stretchy—exactly what cheesy pasta dreams are made of. The garlic adds a savory punch that balances the richness, and the seasoned chicken brings protein-packed flavor to every bite. It’s the kind of plate that makes weeknights feel like weekends.

Why You’ll Love This Creamy Velveeta Chicken Rigatoni

Cheese Lover’s Dream: Velveeta and mozzarella melt into a silky, garlicky sauce that clings to every rigatoni tube.
Filling and Balanced: With protein-rich chicken and a hearty pasta base, it’s both satisfying and comforting.
One-Pan Wonder: Cook the chicken and the sauce in one skillet to keep dishes (and stress) to a minimum.
Versatile and Customizable: Swap in other cheeses or toss in broccoli or spinach for extra greens.
Meal Prep Friendly: Stores well and reheats beautifully for lunch or dinner.

Preparation Phase & Tools to Use

For a smooth cooking experience and restaurant-quality results, having the right tools matters. Here’s what you’ll need:

Large Skillet or Saute Pan: This is essential for getting a good sear on your chicken and for building the sauce right in the same pan.
Large Pot for Boiling Pasta: Cook your rigatoni until just al dente so it finishes in the sauce.
Sharp Chef’s Knife: For clean, even cuts of chicken that cook evenly.
Silicone Spatula or Wooden Spoon: To stir the sauce gently and avoid breaking the pasta.
Measuring Cups & Spoons: Accuracy ensures the perfect cheesy consistency.

Ingredients for the Creamy Velveeta Chicken Rigatoni

Rigatoni Pasta: The hollow shape traps the creamy sauce in every bite.
Chicken Breast or Thighs: Boneless, skinless pieces seared until golden and juicy.
Velveeta Cheese: Provides that ultra-creamy, nostalgic richness.
Mozzarella Cheese: Adds a gooey, stretchy texture that complements the Velveeta.
Garlic (fresh minced): Infuses the sauce with deep savory aroma and flavor.
Butter: Adds richness and helps sauté the garlic.
Heavy Cream: Creates the silky base for the cheese sauce.
Olive Oil: For pan-searing the chicken.
Salt & Black Pepper: Essential seasonings for balancing flavor.
Parsley (optional garnish): For a touch of color and freshness.

How To Make the Creamy Velveeta Chicken Rigatoni

Step 1: Sear the Chicken

Season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and sear until golden on both sides and cooked through. Remove from the skillet and let it rest before slicing.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente according to package directions. Drain and set aside.

Step 3: Build the Garlic Cheese Sauce

In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream, then stir in Velveeta chunks until melted. Add shredded mozzarella and stir until smooth and gooey.

Step 4: Combine Everything

Add cooked rigatoni to the cheese sauce and toss to coat. Return sliced chicken to the pan and gently fold it into the pasta. Let everything warm together for 2-3 minutes so the flavors marry.

Step 5: Garnish and Serve

Plate your creamy pasta and top with fresh parsley for a touch of brightness. Serve hot and cheesy!

How to Serve and Store This Cheesy Delight

Serve Creamy Velveeta Chicken Rigatoni straight from the skillet, hot and bubbling. It pairs beautifully with garlic bread, steamed broccoli, or a crisp Caesar salad. For added flair, drizzle a little extra mozzarella sauce over each plate before serving.

Leftovers? This dish holds up wonderfully in the fridge. Store in an airtight container for up to 4 days. To reheat, add a splash of milk or cream and warm it in a skillet or microwave until creamy again. It even freezes well—just leave off the garnish until reheating.