Garlic Butter Chicken Rigatoni with Velveeta Cheese Sauce
Ingredients:
1 pound rigatoni pasta
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
4 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
1 cup heavy cream
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Cook the rigatoni according to package directions until al dente. Drain and set aside. While the pasta is cooking, season the chicken pieces with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the chicken broth and heavy cream, and bring to a simmer. Reduce heat to low and add the cubed Velveeta cheese and softened cream cheese. Stir until the cheeses are completely melted and the sauce is smooth and creamy. Add the cooked rigatoni to the cheese sauce and toss to coat. Stir in the cooked chicken pieces, shredded mozzarella cheese, and grated Parmesan cheese. Continue to stir until the mozzarella and Parmesan are melted and the sauce is heated through. Serve immediately.
Cooking Time: 30 minutes | Servings: 6 | Calories: 750