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Creamy Chicken Rotini in Velveeta Mozzarella Sauce

This comforting chicken rotini dish features tender rotini pasta enveloped in a rich, creamy Velveeta and mozzarella cheese sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz Rotini Pasta Short, spiral pasta that holds sauce beautifully; can substitute with penne or fusilli.
Chicken
  • 1 lb Chicken Breast, cubed Fresh chicken recommended for the best flavor; frozen works if thawed completely.
Cheese Sauce Ingredients
  • 8 oz Velveeta Cheese The star of the sauce! Reduced-fat Velveeta is a healthier option.
  • 1 cup Mozzarella Cheese, shredded Freshly shredded cheese melts better than pre-shredded.
Liquid Ingredients
  • 1 cup Milk Whole milk adds richness; can substitute with low-fat or non-dairy alternatives.
  • 2 tbsp Butter, room temperature For sautéing chicken and flavoring the sauce.
Seasoning
  • 1 tsp Garlic Powder Adds depth of flavor.
  • to taste Salt and Pepper Essential for amplifying flavors.
For Cooking
  • Cooking spray or oil For greasing the pan to prevent sticking.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add in the rotini pasta and cook according to package instructions, about 7-9 minutes until al dente. Stir occasionally to prevent sticking.
  2. Once cooked, drain and set aside, reserving about 1 cup of pasta water for later.
Prepare the Chicken
  1. Heat a large skillet over medium heat and add the butter. Once it melts, add the cubed chicken.
  2. Sprinkle with garlic powder, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally until the chicken is no longer pink and fully cooked.
Create the Sauce
  1. Lower the heat to medium-low and add the Velveeta cheese and milk. Stir gently until the cheese is melted and the sauce is creamy, about 3-5 minutes.
  2. If the sauce is too thick, slowly add in some of the reserved pasta water until it reaches your desired consistency.
Combine Everything
  1. Add the cooked rotini to the skillet with the chicken and cheese sauce. Toss until the pasta is well-coated.
  2. Fold in the mozzarella cheese until melted and gooey.
Serve
  1. Plate the Chicken Rotini in Mozzarella Velveeta Sauce and enjoy warm! Garnish with fresh herbs or a sprinkle of extra cheese if desired.

Notes

Quality ingredients lead to the best flavor; consider making the sauce a day ahead and storing it separately until ready to serve. This dish can be stored in the fridge for up to 3 days or frozen for up to 2 months.