Velveeta Garlic Chicken Rigatoni with Creamy Mozzarella Sauce
Ingredients:
1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
2 tablespoons olive oil
2 tablespoons Cajun seasoning (or Italian seasoning for a milder version)
Salt and black pepper, to taste
1 pound rigatoni pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups whole milk
8 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Optional: chopped fresh parsley or basil for garnish
Directions:
1. Fill a large pot with salted water and bring to a boil. Cook the rigatoni until just al dente, then drain and set aside.
2. While the pasta cooks, heat olive oil in a large deep skillet over medium-high heat. Add the chicken cubes, season with Cajun seasoning, salt, and pepper, and sear for 6–8 minutes until golden on the outside and fully cooked inside. Transfer the chicken to a plate.
3. Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 1 minute until fragrant.
4. Sprinkle in the flour and whisk constantly for 1 minute to form a smooth base.
5. Slowly pour in the milk while whisking to prevent lumps. Let it simmer for 3–4 minutes until slightly thickened.
6. Stir in the Velveeta and cream cheese. Keep stirring until both melt into a silky sauce.
7. Add the mozzarella and Parmesan, mixing until the sauce becomes creamy and glossy. Taste and adjust seasoning with a pinch more salt or pepper if needed.
8. Return the rigatoni and chicken to the skillet. Toss gently until every piece of pasta and chicken is coated in the cheesy garlic sauce.
9. Let the dish warm over low heat for another 2–3 minutes so the flavors meld together.
10. Sprinkle with fresh parsley or basil before serving.
Cooking Time:30 minutes
Servings:6
Calories: 780 per serving