Name: Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce
Ingredients: 12 oz rigatoni pasta; 2 cups cooked chicken breast, shredded or cubed; 1 cup Velveeta cheese, cubed; 1 cup shredded mozzarella cheese; 2 tbsp butter; 4 cloves garlic, minced; 1 ½ cups heavy cream; ½ tsp Italian seasoning; Salt & pepper to taste; Fresh parsley, chopped (for garnish)

Ingredients

Scale

12 oz rigatoni pasta
2 cups cooked chicken breast, shredded or cubed
1 cup Velveeta cheese, cubed
1 cup shredded mozzarella cheese
2 tbsp butter
4 cloves garlic, minced
1 ½ cups heavy cream
½ tsp Italian seasoning
Salt & pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

Boil Pasta
Cook rigatoni in salted boiling water according to package directions. Drain and set aside.
Cook Garlic
In a large skillet, melt butter over medium heat. Sauté garlic until fragrant (about 1 minute).
Make the Sauce
Pour in heavy cream and stir. Add Velveeta cubes and stir until melted and smooth.
Add Chicken & Seasoning
Mix in the cooked chicken, Italian seasoning, salt, and pepper. Simmer for 2–3 minutes.
Add Mozzarella
Stir in shredded mozzarella and let it melt into the sauce for a creamy, cheesy finish.
Combine with Pasta
Add cooked rigatoni to the sauce and toss until well coated. Simmer another 2 minutes.

Serve & Garnish
Plate and sprinkle with chopped parsley. Serve hot.

Notes

Storage Tip:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.