There are nights when you just want something comforting, something creamy, cheesy, a little garlicky, and absolutely soul-satisfying. That’s exactly what this Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce delivers. It’s rich, smooth, packed with flavor, and easy enough to pull off on any weeknight.
This recipe actually came together out of a fridge clean-out moment. I had some chicken, a block of Velveeta, leftover mozzarella, and a box of linguine in the pantry. I threw everything into one pan, crossed my fingers, and ended up with one of the most comforting meals I’ve ever made. And just like that, it became a regular dinner rotation in our home.
The sauce is where the magic happens. Velveeta melts down to a creamy base, cream cheese adds richness, and mozzarella plus a touch of Parmesan ties everything together with that stretchy, cheesy pull we all love. Add in garlicky notes and Cajun-seasoned chicken, and you’ve got a dinner that’s bold, creamy, and incredibly hard to resist.
Essential Elements and Equipment
This recipe is creamy, cheesy, and full of flavor, but the best part? It only takes basic ingredients and simple tools to pull it off.
What Makes It Work
- Velveeta Cheese: It’s smooth, creamy, and melts beautifully into sauces without separating. Perfect for pasta.
- Cream Cheese: Adds richness and a little tang, balancing the saltiness of the other cheeses.
- Mozzarella + Parmesan: One adds that stretchy cheese pull, the other gives sharp, nutty depth.
- Garlic + Cajun Seasoning: The garlic adds aroma and flavor, while Cajun seasoning brings a smoky, peppery heat.
- Linguine: Long, flat pasta that holds onto the creamy sauce beautifully.
Equipment You’ll Need
- Large skillet or sauté pan
- Pasta pot
- Whisk (for the roux and sauce)
- Wooden spoon or tongs (for tossing pasta)
- Measuring cups/spoons
- Colander (to drain the pasta)
No fancy tools here, just solid basics that let the ingredients shine.
Why You’ll Love This Recipe
If you love ultra-creamy pasta dishes that feel indulgent but come together fast, this one’s for you. Here’s why it stands out:
- Cheese-lovers dream
Velveeta, mozzarella, Parmesan, and cream cheese all in one dish? It’s creamy, cheesy heaven from the first bite. - Perfectly seasoned chicken
Cajun spices give the chicken a bold, slightly smoky flavor that balances the creamy sauce without overpowering it. - Quick but satisfying
Ready in about 30 minutes, this is one of those weeknight meals that tastes like you spent way more time on it. - Family-friendly and flexible
Adjust the spice, switch the pasta, or add veggies; it’s easy to customize based on what you have or who you’re feeding. - Next-day delicious
Leftovers reheat beautifully. Just warm them with a splash of milk or cream and they’re good as new.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
For the Pasta and Sauce:
- 1 pound of linguine pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: chopped chives or parsley for garnish
Preparation
Step 1: Start by prepping your chicken. In a medium bowl, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Make sure the pieces are evenly coated. Let it sit for 5–10 minutes while you prep the rest. This gives the seasoning time to soak in.
Step 2: Bring a large pot of salted water to a boil. Add your linguine and cook until al dente, following the package instructions. Before draining, reserve about ½ cup of the pasta water; you’ll use this later to help loosen the sauce if needed. Drain the pasta and set it aside.
Step 3: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Don’t overcrowd the pan; you want those edges to crisp up slightly. Once done, transfer the chicken to a plate and cover to keep warm.
Step 4: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, just until it smells fragrant; don’t let it brown. Whisk in the flour and cook for 1–2 minutes until the mixture is golden and smooth.
Step 5: Slowly pour in the milk, whisking constantly to avoid lumps. Simmer for 3–5 minutes, whisking frequently, until the sauce begins to thicken. Lower the heat and stir in the cubed Velveeta and softened cream cheese. Let it melt fully into the sauce, then stir in the mozzarella and Parmesan until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked pasta and chicken back into the skillet. Toss everything together until well-coated. If the sauce feels too thick, add a splash of that reserved pasta water until you reach your desired consistency. Serve immediately, garnished with chopped chives or parsley if you like.
Easy Variations to Try
One of my favorite things about this recipe is how easy it is to adjust based on what you have on hand. The creamy Velveeta sauce is super forgiving, so you can swap ingredients without messing up the texture or flavor too much. Here are a few of my favorite variations:
- For a lighter version: Use whole milk instead of cream, or swap half of the milk for low-sodium chicken broth. You’ll still get that velvety sauce, but with a little less richness.
- Want it extra spicy? Add red pepper flakes to the chicken when seasoning or stir in a dash of hot sauce at the end. You can also increase the Cajun seasoning or use a spicier blend.
- Low-carb option: Try swapping the linguine for cooked spaghetti squash or zucchini noodles. The sauce works great with veggie bases and still delivers all the creamy goodness.
- Make it gluten-free: Use gluten-free linguine and replace the flour with a gluten-free flour blend or cornstarch. Keep whisking while it thickens to get that same silky result.
- Other protein ideas: This dish also works beautifully with shrimp, rotisserie chicken, or sliced smoked sausage. Just cook the protein separately and toss it in with the sauce before serving.
The base recipe gives you a strong foundation, but don’t be afraid to make it your own.
How to Serve
This pasta is rich and filling on its own, but adding a few simple sides can really round out the meal and elevate the presentation, especially if you’re serving guests or looking to stretch it into more servings.
Sides that pair well:
- Crisp green salad with a lemon or balsamic vinaigrette: adds brightness and balance.
- Garlic bread or warm rolls: perfect for scooping up every last bit of sauce.
- Roasted broccoli or asparagus provides contrast to the creamy pasta without overpowering it.
- Steamed green beans or sautéed spinach: quick, healthy, and mild enough to complement the bold flavors.
Garnish ideas:
I usually top each plate with chopped parsley or chives for freshness and a pop of color. You can also sprinkle on a little extra Parmesan or a pinch of Cajun seasoning before serving to enhance the look and flavor.
Family-style tip:
If you’re serving a crowd, transfer everything to a baking dish, sprinkle mozzarella and Parmesan over the top, and broil for 2–3 minutes. It gets bubbly, golden, and feels like a restaurant-style entrée.
Recipe Tips:
When it comes to cheesy pasta, a few small tweaks can make a big difference in flavor and texture. Here are some tips to make your experience smoother (and tastier):
- Let the cheese melt slowly: When adding Velveeta and cream cheese, reduce the heat and stir gently. This helps everything melt evenly and keeps the sauce smooth.
- Don’t skip the roux: Even though it’s tempting to skip the flour step, this is what gives your sauce that creamy, clingy texture. It also helps prevent the sauce from separating later.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grate mozzarella and Parmesan fresh if you can.
- Save that pasta water: It’s full of starch and can help loosen up your sauce without watering it down. I always scoop out at least ½ cup before draining.
- Taste before adding salt: Between the cheeses and Cajun seasoning, this recipe already has plenty of flavor. Season the sauce after all the cheeses are added, not before.
These little details go a long way in making the dish as creamy, smooth, and flavorful as possible.
Cooking Note:
To help your recipe turn out just right, keep these quick notes in mind:
- Always cube Velveeta before adding it melts faster and blends better.
- Don’t overcook the pasta; it will soften more once combined with the hot sauce.
- Cook the roux just until golden, not brown.
- Stir the sauce constantly while melting the cheese to prevent sticking or scorching.
- Use a wide, shallow skillet to help the sauce reduce evenly.
- If making ahead, store the chicken, sauce, and pasta separately.
- Reheat leftovers slowly with a splash of milk to restore creaminess.
Nutritional Information:
- Calories: ~650 per serving
- Protein: ~38g
- Sodium: ~780mg (depending on cheese and Cajun blend used)
Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prep the chicken and even make the sauce a few hours ahead. For best results, store the sauce and pasta separately. When reheating, add a splash of milk or cream to bring the sauce back to its original texture. Combine everything right before serving for the creamiest finish.
2. What can I use instead of Velveeta?
Velveeta is ideal because it melts smoothly and gives the sauce that creamy, even texture. If you don’t have it, you can substitute with American cheese slices or even cheddar, but expect a slightly different (and sometimes grainier) finish. Add more milk if the sauce thickens too much with other cheeses.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container for up to 3 days. To reheat, place in a skillet or saucepan with 1–2 tablespoons of milk or water. Heat gently over medium-low, stirring occasionally until warmed through. The sauce will thicken after refrigeration, so don’t skip the added liquid during reheating.
Conclusion
This Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce is everything you want in a comforting, satisfying dinner: bold flavor, cheesy goodness, tender seasoned chicken, and a creamy garlic sauce that pulls it all together.
It’s fast enough for weeknights but tasty enough to serve when you’re having friends or family over. And even though it uses easy-to-find ingredients like Velveeta and Cajun seasoning, it doesn’t taste basic. It tastes like something that took way more time than it actually did, and those are the best kinds of meals.
I’ve made this for my family during hectic weeks, brought it to potlucks, and even pulled it out for last-minute guests. Every time, the response is the same: empty plates and lots of requests for the recipe.
Whether you’re craving comfort, looking for a new way to use that Velveeta block in your fridge, or just want a recipe that works every single time, this one’s for you. I hope you love it as much as we do!
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Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
For the Pasta and Sauce:
- 1 pound of linguine pasta
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- 8 ounces Velveeta cheese, cubed
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: chopped chives or parsley for garnish
Instructions
Step 1: Start by prepping your chicken. In a medium bowl, toss the chicken cubes with olive oil, Cajun seasoning, garlic powder, and smoked paprika. Make sure the pieces are evenly coated. Let it sit for 5–10 minutes while you prep the rest. This gives the seasoning time to soak in.
Step 2: Bring a large pot of salted water to a boil. Add your linguine and cook until al dente, following the package instructions. Before draining, reserve about ½ cup of the pasta water; you’ll use this later to help loosen the sauce if needed. Drain the pasta and set it aside.
Step 3: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until golden brown and cooked through. Don’t overcrowd the pan; you want those edges to crisp up slightly. Once done, transfer the chicken to a plate and cover to keep warm.
Step 4: In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, just until it smells fragrant; don’t let it brown. Whisk in the flour and cook for 1–2 minutes until the mixture is golden and smooth.
Step 5: Slowly pour in the milk, whisking constantly to avoid lumps. Simmer for 3–5 minutes, whisking frequently, until the sauce begins to thicken. Lower the heat and stir in the cubed Velveeta and softened cream cheese. Let it melt fully into the sauce, then stir in the mozzarella and Parmesan until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked pasta and chicken back into the skillet. Toss everything together until well-coated. If the sauce feels too thick, add a splash of that reserved pasta water until you reach your desired consistency. Serve immediately, garnished with chopped chives or parsley if you like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650
- Sodium: 780
- Protein: 38