If you’re searching for a dinner that’s both fuss-free and packed with cheesy, creamy goodness, this Cheesy Velveeta Chicken Twisted Pasta hits every mark. It’s a recipe I rely on when I want something comforting, flavorful, and impressive without spending hours in the kitchen. The tender chicken is perfectly seasoned, and the rich Velveeta-infused garlic sauce clings to every twist and turn of the pasta, making every bite utterly satisfying.
What I love most is how versatile and straightforward it is. Whether you’re a seasoned cook or a beginner, this dish comes together easily, but it tastes like something special, creamy, cheesy, with a gentle kick of spice if you use Cajun seasoning. The Velveeta cheese melts into an unbelievably smooth sauce, while the blend of mozzarella and Parmesan adds a wonderful depth and that stretchy cheese pull we all crave.
This recipe works great for family dinners, potlucks, or anytime you want a crowd-pleasing pasta that’s hearty, cheesy, and just downright delicious. It’s the kind of meal that makes the kitchen smell amazing and the whole house feel cozy, perfect comfort food for any day of the week.
Essential Elements and Equipment
To get this dish just right, I recommend having these on hand:
- Large skillet or sauté pan: You’ll cook the chicken and sauce in the same pan, which means fewer dishes and more flavor from those delicious browned bits.
- Large pot: For boiling your twisted pasta to that perfect al dente texture.
- Whisk: Key for making the roux and stirring the sauce so it’s smooth and lump-free.
- Tongs or large spoon: To mix the pasta, chicken, and sauce together evenly.
- Sharp knife and cutting board: For chopping the chicken and mincing garlic precisely.
When you have these ready, cooking becomes easier and more enjoyable.
What Makes This Recipe Work
A few factors really bring this recipe together and make it a winner every time:
- Well-seasoned chicken: Tossing the chicken with Cajun seasoning, garlic powder, salt, and pepper gives it a flavorful crust and warmth that pairs beautifully with the creamy sauce. If you prefer a milder flavor, Italian seasoning works wonderfully too.
- Velveeta and cream cheese combo: Velveeta melts into an incredibly smooth base, while cream cheese adds richness and silkiness to the sauce, making it velvety without being greasy.
- The perfect cheese blend: Adding mozzarella gives that gooey, stretchy texture we all love, and Parmesan provides a sharp, nutty note that balances the richness.
- Garlic butter roux: Cooking the garlic in butter and whisking in flour forms the perfect thickening base for the sauce, making it luxuriously creamy.
- Twisted pasta shape: Rotini or fusilli holds onto the sauce beautifully, with every spiral soaking up the cheesy garlic goodness for maximum flavor in every bite.
- Simmering at the end: Letting everything simmer together for a couple of minutes melds the flavors and thickens the sauce just enough for the perfect coating.
These components work in harmony to create a deeply comforting and crave-worthy pasta dish.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning (or Italian seasoning for milder flavor)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 pound twisted pasta (rotini or fusilli)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups 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, for garnish
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the twisted pasta and cook until al dente, about 8 to 10 minutes. Drain well and set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with Cajun seasoning, garlic powder, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Step 4: Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux. Gradually pour in the whole milk, whisking continuously to keep the sauce smooth. Simmer for 3 to 4 minutes until it starts to thicken.
Step 5: Reduce the heat to low. Add the Velveeta and cream cheese, stirring until completely melted and the sauce is rich and smooth. Mix in the shredded mozzarella and Parmesan cheese, stirring until the sauce is creamy and well combined. Season with salt and pepper to taste.
Step 6: Add the cooked pasta and chicken to the sauce. Stir gently to coat everything evenly. Let it simmer on low for 1 to 2 minutes to blend flavors and thicken the sauce slightly. Garnish with fresh parsley if desired, and serve hot.
Easy Variations to Try

One of the best parts about this recipe is how easy it is to make it your own. Here are some simple swaps and additions to customize the dish:
- Protein swaps: If you want to change it up, try shrimp, diced pork, or Italian sausage instead of chicken. Each brings its own flavor and texture that pairs beautifully with the creamy sauce.
- Add vegetables: Toss in baby spinach, sautéed mushrooms, roasted bell peppers, or even peas when you add the chicken back to the sauce for extra color and nutrition.
- Mild or spicy: Use Italian seasoning instead of Cajun for a milder taste, or amp up the heat by adding cayenne pepper or more red pepper flakes.
- Cheese options: Feel free to swap mozzarella for provolone or fontina if you want a different cheese profile, or add a little sharp cheddar for a punch of flavor.
- Gluten-free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free blend or cornstarch to keep it safe for gluten-sensitive eaters.
- Dairy-free: Use dairy-free milk alternatives and vegan cream cheese to make a creamy sauce that fits your needs. The texture and flavor will differ slightly but still be delicious.
With these options, you can tailor the recipe exactly to your family’s tastes or dietary needs without losing any of the creamy, comforting appeal.
How to Serve
- Serve this pasta alongside a crisp green salad dressed with a light lemon vinaigrette. The acidity and freshness cut through the richness of the sauce beautifully.
- Warm up some garlic bread or crusty rolls on the side, perfect for soaking up every last bit of that luscious sauce.
- Roasted or steamed veggies like broccoli, green beans, or asparagus add a nice crunch and freshness to the meal.
- Finish with a sprinkle of fresh parsley or basil for a pop of color and a fresh, herbal note that brightens the dish.
For drinks, I recommend light, refreshing options such as sparkling water with lemon or iced tea to balance out the creamy richness.
Recipe Tips
- Dry your chicken pieces well before seasoning, as this helps them sear nicely instead of steaming in the pan.
- Cook pasta al dente; it will finish cooking slightly when tossed with the sauce, so don’t overcook it.
- Use room temperature cream cheese and Velveeta cubes for smoother melting.
- Whisk constantly while making the roux and adding liquids to avoid lumps and burning.
- Melt cheese over low heat to keep the sauce silky and prevent it from separating.
- Keep some pasta water handy to loosen the sauce if it becomes too thick.
- Leftovers reheat best gently on the stove with a splash of milk or broth to refresh the sauce.
Cooking Notes
- Use a wide skillet or sauté pan to cook chicken and sauce evenly, and to toss pasta comfortably.
- Maintain a gentle simmer on the sauce to keep it smooth, avoid boiling, which can cause curdling.
- Taste and adjust the seasoning after adding cheese, as cheese naturally adds saltiness.
- Mince garlic finely so it cooks quickly and infuses flavor evenly.
- Keep a close eye during the simmering and melting phases to prevent sticking or burning.
Nutritional Information (per serving)
- Calories: Approximately 790
- Protein: Roughly 55 grams
- Sodium: About 950 mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Frequently Asked Questions (FAQs)
Q1: Can I use frozen chicken for this recipe?
You can, but it’s best to thaw the chicken completely before cooking. Cooking frozen chicken can cause uneven cooking and affect the texture.
Q2: What can I use instead of Velveeta?
If you don’t have Velveeta, a mix of cream cheese and mild cheddar can work well. It won’t be quite as smooth but will still give creamy richness.
Q3: Is this recipe spicy?
The Cajun seasoning adds moderate heat, but you can adjust the amount or switch to Italian seasoning for a milder flavor. Red pepper flakes are optional for extra spice.
Q4: Can I make this ahead and reheat it?
Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess.
Conclusion
This Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce is a perfect example of simple ingredients coming together to make something truly special. It’s rich, creamy, and cheesy with the right touch of spice from the Cajun seasoning, making it the kind of comfort food that satisfies everyone at the table.
What I love most is how effortlessly it comes together without sacrificing flavor or texture. The tender, well-seasoned chicken, combined with that luscious Velveeta-based sauce, creates a meal that feels indulgent yet approachable. And with the twisty pasta, every bite is coated in creamy, cheesy goodness.
Whether you’re feeding a hungry family, hosting friends, or simply craving a cozy night in, this recipe delivers. It’s adaptable, forgiving, and always hits the spot. Give it a try and make this creamy Cajun chicken pasta a new favorite in your kitchen.
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Cheesy Velveeta Chicken Twisted Pasta with Mozzarella Garlic Sauce
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons olive oil
- 2 teaspoons Cajun seasoning (or Italian seasoning for milder flavor)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 pound twisted pasta (rotini or fusilli)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups 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, for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the twisted pasta and cook until al dente, about 8 to 10 minutes. Drain well and set aside.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with Cajun seasoning, garlic powder, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Step 4: Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux. Gradually pour in the whole milk, whisking continuously to keep the sauce smooth. Simmer for 3 to 4 minutes until it starts to thicken.
Step 5: Reduce the heat to low. Add the Velveeta and cream cheese, stirring until completely melted and the sauce is rich and smooth. Mix in the shredded mozzarella and Parmesan cheese, stirring until the sauce is creamy and well combined. Season with salt and pepper to taste.
Step 6: Add the cooked pasta and chicken to the sauce. Stir gently to coat everything evenly. Let it simmer on low for 1 to 2 minutes to blend flavors and thicken the sauce slightly. Garnish with fresh parsley if desired, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 790
- Sodium: 950
- Protein: 55