Description
A cozy and creamy pasta dish featuring rigatoni, succulent chicken, and a rich Velveeta mozzarella garlic sauce, perfect for family dinners.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb chicken breasts, cut into bite-sized pieces
- 3 cups mozzarella cheese, shredded
- 1 cup Velveeta cheese, cubed
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, about 10-12 minutes. Reserve ½ cup of pasta water, then drain the rigatoni and set aside.
- In the same pot or a large skillet, melt the butter over medium heat. Add the chicken pieces, seasoning with salt and pepper. Sauté until golden brown and cooked through, about 5-7 minutes.
- Stir in the minced garlic, sautéing for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Add the cubed Velveeta and half of the mozzarella cheese. Stir until fully melted and creamy.
- Add the rigatoni to the sauce, tossing well to coat. If it looks too thick, gradually mix in reserved pasta water until desired consistency. Stir in the grated Parmesan cheese until blended.
- Transfer to a serving dish or individual bowls. Top with the remaining mozzarella cheese, then broil in the oven for 3-5 minutes until bubbly and lightly golden.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk. Add veggies like spinach or bell peppers, or swap chicken for shrimp or sausage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg