Not gonna' lie. This is a LOT OF CHEESE! But it's so damn good!
Creamy
Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce
Ingredients You’ll Need
- 1-pound
boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons
of olive oil
- 2
tablespoons Cajun seasoning (or Italian seasoning for milder flavor)
- Salt
and freshly ground black pepper, to taste
- 1
pound rigatoni pasta
- 4
tablespoons unsalted butter
- 4
cloves garlic, minced
- ¼ cup
all-purpose flour
- 3 cups
of whole milk
- 8
ounces Velveeta cheese, cubed
- 4
ounces cream cheese, softened
- 1 cup
shredded mozzarella cheese
- ¼ cup
grated Parmesan cheese
- Optional:
chopped fresh parsley or basil, for garnish
Preparation
Step 1: Fill a large pot with salted water and bring
it to a boil. Add the rigatoni pasta and cook until al dente, about 10 to 12
minutes or according to package instructions. Drain the pasta well and set it
aside.
Step 2: While the pasta is cooking, heat olive oil in
a large skillet over medium-high heat. Add the chicken cubes and season with
Cajun seasoning, salt, and pepper. Sauté the chicken for 6 to 8 minutes,
stirring occasionally, until the pieces are golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Step 3: Reduce the heat to medium. In the same
skillet, melt the butter. Add the minced garlic and sauté for about 1 minute,
just until fragrant but not browned.
Step 4: Sprinkle in the flour and whisk constantly
for 1 minute to create a roux. This will thicken your sauce and give it a
lovely texture.
Step 5: Slowly pour in the whole milk while whisking
continuously to prevent lumps. Bring the mixture to a gentle simmer and cook
for 3 to 4 minutes until it thickens slightly.
Step 6: Lower the heat to low. Add the Velveeta cubes
and cream cheese to the sauce. Stir gently until both cheeses are melted and
the sauce becomes rich and creamy.
Step 7: Add the shredded mozzarella and Parmesan
cheese. Stir until fully melted and the sauce is smooth and velvety. Taste and
season with additional salt and pepper if needed.
Step 8: Return the cooked rigatoni pasta and chicken
to the skillet. Gently toss everything together so the pasta and chicken are
evenly coated in the sauce.
Step 9: Let the skillet sit over low heat for 2 to 3
minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 10: Garnish with freshly chopped parsley or
basil if you like. Serve immediately while hot and creamy.
