Ingredients
Scale
- 2 large chicken breasts
- 8 oz rotini pasta
- 2 cups Velveeta cheese, cubed
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon garlic powder
- ¾ cup milk or heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh or dried parsley (optional)
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente. Drain and set aside.
- Cut chicken breasts into bite-sized pieces and season with salt, pepper, and garlic powder.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter and sear the chicken until golden and cooked through. Remove and set aside.
- Lower the heat to medium. In the same skillet, melt the remaining tablespoon of butter and add minced garlic. Sauté for 30 seconds until fragrant.
- Add the cubed Velveeta and milk or heavy cream. Stir constantly until the cheese melts into a smooth sauce.
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Sprinkle shredded mozzarella over the top. Broil in an oven-safe skillet for 2–3 minutes, or until bubbly and slightly browned.
- Serve pasta with seared chicken on the side or mixed in. Garnish with parsley and enjoy!
Notes
- To get perfectly golden chicken, ensure your pan is hot and avoid overcrowding when searing.
- You can substitute Velveeta with cream cheese or American cheese if needed, but the texture may be slightly different.
- For a veggie twist, toss in steamed broccoli or baby spinach with the pasta before topping with mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop + Broiler
- Cuisine: American