Name: Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large chicken breasts or 4 thighs; 10 oz rotini pasta; 1 cup Velveeta cheese, cubed; 1 cup shredded mozzarella cheese; 1 cup heavy cream; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon Italian seasoning

Golden, juicy chicken meets tender rotini pasta, all swirled together in a rich Velveeta and mozzarella garlic sauce that’s just the right kind of indulgent. This dish is comfort food elevated—an ideal weeknight dinner that feels like a special occasion on a plate.

Each bite delivers juicy grilled or pan-seared chicken seasoned to perfection, paired with perfectly cooked rotini that clings lovingly to the creamy cheese sauce. Finished with a sprinkle of herbs and extra melted mozzarella, this meal is equal parts satisfying and crave-worthy.

Why You’ll Love This Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce

Bold Flavor: The blend of Velveeta and mozzarella creates a luxurious, smooth sauce that balances rich and tangy perfectly.
Family Friendly: Kids love the creamy, cheesy pasta, and adults appreciate the well-seasoned chicken.
Quick Yet Elegant: It’s simple enough for a busy weeknight, but flavorful enough to impress guests.
One Plate Wonder: You get protein, carbs, and flavor all in one satisfying dish.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Non-Stick Skillet or Grill Pan: Vital for getting that beautifully seared chicken exterior without sticking.
Large Pot: Perfect for boiling rotini evenly without crowding.
Wooden Spoon or Silicone Spatula: Ideal for stirring sauces smoothly without scratching your pans.
Cheese Grater: A must for freshly shredding mozzarella to melt seamlessly into the sauce.
Colander: Helps drain pasta without losing any of those perfect spirals.

Using the right tools makes a difference in texture and consistency. A non-stick skillet ensures your chicken remains tender and flavorful without burning, while a large pot gives rotini space to cook evenly. Always grate your own cheese for the best melt—pre-shredded just doesn’t compare.

Ingredients for the Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce

Chicken Thighs or Breasts: Well-seasoned and seared to lock in juices and develop a savory crust.
Rotini Pasta: The corkscrew shape grabs and holds every bit of that luscious sauce.
Velveeta Cheese: Melts into a perfectly creamy, velvety base.
Mozzarella Cheese: Adds stretch and richness to the sauce.
Heavy Cream: For silky-smooth consistency and richness.
Minced Garlic: Brings depth and irresistible aroma.
Olive Oil: Helps crisp the chicken skin or sear it to golden brown.
Salt, Pepper, Paprika, and Italian Herbs: For bold, well-rounded seasoning.

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

Step 1: Cook the Rotini

Bring a large pot of salted water to a boil and cook rotini pasta until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

Step 2: Season and Sear the Chicken

Season chicken generously with salt, pepper, paprika, and Italian seasoning. In a hot skillet with olive oil, sear chicken on both sides until golden and fully cooked. Slice into strips or bite-size pieces.

Step 3: Create the Garlic Cheese Sauce

In the same pan, add a little more olive oil and minced garlic. Cook until fragrant. Pour in heavy cream, then stir in cubes of Velveeta until fully melted. Add shredded mozzarella and stir until creamy.

Step 4: Combine Pasta and Sauce

Add cooked rotini into the cheese sauce. Stir to coat well, adding a splash of reserved pasta water to loosen if needed.

Step 5: Finish and Serve

Top the cheesy pasta with sliced chicken. Sprinkle with extra mozzarella and let it melt slightly. Garnish with parsley or Italian herbs before serving.

Serving and Storing Creamy Velveeta Chicken Rotini

Serve this dish piping hot right after assembling for the best creamy texture. It pairs beautifully with a crisp green salad or steamed veggies. If you’re making it ahead, store in an airtight container for up to 3 days in the fridge.

To reheat, add a splash of cream or milk before microwaving or warming on the stovetop—this helps revive the sauce’s smoothness without drying out the pasta.

Frequently Asked Questions

Can I use other pasta shapes?

Absolutely. Penne, fusilli, or shells all work well, but rotini’s spirals grip the sauce best.

Is there a substitute for Velveeta?

You can use American cheese or a cheddar-mozzarella blend, but nothing matches Velveeta’s meltability and creaminess.

Can I use chicken breasts instead of thighs?

Yes. Just be cautious not to overcook, as breasts tend to dry out quicker than thighs.

Is this recipe spicy?

No, but feel free to add a pinch of red pepper flakes or cayenne for heat.

Can I freeze leftovers?

Cream-based sauces don’t always reheat smoothly after freezing. For best texture, store in the fridge and eat within a few days.

Can I make this dish vegetarian?

Yes! Skip the chicken and try mushrooms or roasted cauliflower for a hearty plant-based twist.

Want More Chicken Pasta Ideas?

If you love this creamy Velveeta chicken rotini, try these flavorful favorites from my kitchen:

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Let me know in the comments how yours turned out. Did you go spicy with extra seasoning? Try adding a veggie twist? I love hearing your variations and answering your cooking questions!