CREAMY VELVEETA CHICKEN AND RIGATONI
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz rigatoni pasta
2 tbsp olive oil
1 packet (8 oz) Velveeta cheese, cubed
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Drain and set aside.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, garlic powder, and onion powder.
Add chicken to the skillet and cook for 6–7 minutes, turning occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
3. Make the Velveeta Sauce:
In the same skillet, add chicken broth and bring to a simmer. Add the cubed Velveeta cheese and stir constantly until the cheese melts into a smooth, creamy sauce.
Pour in heavy cream and stir until combined and smooth. Let the sauce simmer for 3–4 minutes to thicken.
4. Add the cooked rigatoni to the skillet and toss to coat in the creamy Velveeta sauce. Return the chicken to the skillet and stir everything together. Let it simmer for 2–3 minutes to allow the flavors to meld.
5. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy the cheesy, creamy goodness!
Cooking Time:30 minutes | Servings:4 | Calories: 750 per serving