Name: Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Rigatoni pasta; 1 lb chicken breasts or thighs, diced and seasoned; 1 cup Velveeta cheese, cubed; 1 cup shredded mozzarella cheese; 2–3 garlic cloves, minced or roasted; 1 cup heavy cream or half-and-half; 2 tablespoons butter; 1 tablespoon olive oil; Salt and black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

Jump to Recipe·Leave a Review

Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce is one of those meals that just hits the spot every time. With a rich, cheesy sauce made from Velveeta and mozzarella, tender chunks of chicken, and perfectly cooked rigatoni, this dish brings together everything I love about comforting, home-cooked pasta. The garlic adds a savory depth that cuts through the richness, making each bite perfectly balanced and satisfying.

Why You’ll Love This Recipe

I love this recipe because it combines the nostalgia of classic Velveeta cheese with a modern twist of fresh mozzarella and garlic. It’s creamy without being too heavy, flavorful without needing a long list of ingredients, and fast enough to whip up on a weeknight. Whether I’m cooking for my family or bringing a dish to a potluck, it’s always a crowd-pleaser that gets devoured quickly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rigatoni pasta
Chicken breasts or thighs, diced and seasoned
Velveeta cheese, cubed
Mozzarella cheese, shredded
Garlic cloves, minced or roasted
Heavy cream or half-and-half
Butter
Olive oil
Salt and pepper to taste
Fresh parsley (optional, for garnish)

Directions

Cook the Pasta:
I start by boiling a pot of salted water and cooking the rigatoni according to the package instructions until al dente. I drain it and set it aside.
Cook the Chicken:
In a large skillet, I heat olive oil over medium heat. I add the seasoned chicken pieces and cook them until golden and cooked through, about 6–8 minutes. I remove the chicken and set it aside.
Make the Garlic Sauce:
In the same skillet, I melt butter and add minced or roasted garlic. I let it cook until fragrant—about 1 minute.
Build the Cheese Sauce:
I stir in the cream, then gradually add the Velveeta cubes, stirring until they melt and blend into the sauce. I reduce the heat to low and mix in shredded mozzarella until the sauce is smooth and cheesy.
Combine Everything:
I return the cooked chicken to the skillet and stir it into the sauce. Then I toss in the cooked rigatoni and gently mix until every piece is coated in the creamy garlic cheese sauce.
Serve:
I serve the pasta warm, garnished with chopped parsley or extra mozzarella if I’m feeling indulgent.

Servings and timing

This recipe serves 4 to 6 people and takes about 30 minutes total, making it perfect for a quick dinner that still feels like a special treat.

Variations

I sometimes swap the chicken for Italian sausage or cooked ground turkey.
For extra vegetables, I stir in sautéed spinach, mushrooms, or broccoli.
If I want to spice things up, I add a pinch of red pepper flakes to the garlic while it’s cooking.
I’ve also baked it briefly (10–15 minutes at 375°F) topped with extra mozzarella for a bubbly, golden crust.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I add a splash of cream or milk and warm it gently on the stove or in the microwave until heated through. I avoid high heat to keep the cheese sauce from separating. It’s also freezer-friendly—once cooled, I portion it out and freeze for up to 2 months.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I’ve used leftover chicken and it works perfectly. I just dice or shred it and stir it into the sauce at the end.

Is there a substitute for Velveeta?

If I don’t have Velveeta, I use a blend of mild cheddar and a little cream cheese to mimic the same creamy texture.

Can I make this ahead of time?

Yes, I assemble everything and refrigerate it for up to a day before baking or reheating. It makes a great make-ahead dinner.

What pasta works best besides rigatoni?

I’ve used penne, ziti, or even shells. Any sturdy pasta with ridges works great for holding onto the cheesy sauce.

Can I make this without cream?

If I’m out of cream, I use half-and-half or whole milk, though the sauce will be a little thinner. Adding a spoonful of cream cheese helps thicken it.

Conclusion

Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce is pure comfort in a bowl. It’s creamy, cheesy, rich, and packed with flavor—all the things I crave in a pasta dish. I love how easy it is to make and how satisfying it is to eat. Whether I’m cooking for family, friends, or just myself, this dish always delivers the kind of hearty, soul-warming flavor that makes everyone ask for seconds.