After a long day, I often crave a meal that feels indulgent but isn’t complicated, something creamy, comforting, and full of flavor. That’s why this Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce quickly became a favorite in my kitchen. It’s the kind of dish that feels like a special treat but comes together in about 30 minutes, using ingredients that many of us already have on hand.
What really makes this recipe stand out is the combination of tender chicken seasoned just right, and a sauce that’s decadently cheesy yet silky smooth thanks to Velveeta, cream cheese, mozzarella, and Parmesan. The rigatoni pasta, with its ridges and hollow shape, holds onto every bit of that garlicky, cheesy sauce, so every bite is pure comfort.
I love that it’s customizable too. You can use Cajun seasoning for a little kick or Italian seasoning if you want something milder. Plus, it reheats beautifully, making it perfect for leftovers or meal prep.
This recipe is perfect for weeknight dinners, feeding a crowd, or whenever you want something satisfying that doesn’t require hours in the kitchen. It’s rich, flavorful, and surprisingly easy to make, a real winner for busy cooks who still want to enjoy great food.
Essential Elements and Equipment
Before we jump into cooking, here are the essentials you’ll need:
- Large pot: For boiling the rigatoni pasta to al dente perfection.
- Large skillet or sauté pan: To cook the chicken and build the creamy sauce in one pan, saving cleanup and allowing flavors to develop.
- Whisk: Crucial for making the roux (the butter and flour base) and ensuring a smooth, lump-free sauce.
- Tongs or a large spoon: For tossing the pasta and chicken with the sauce evenly.
- Measuring cups and spoons: To keep the seasoning and sauce ingredients balanced.
Having these tools handy makes the cooking process seamless and enjoyable.
What Makes This Recipe Work
The magic behind this dish is in how the ingredients come together:
- Well-seasoned chicken: The Cajun seasoning adds a bold, smoky flavor with just the right amount of heat, complementing the creamy sauce perfectly. If you prefer less spice, swapping Cajun for Italian seasoning gives a milder, herby flavor.
- Velveeta and cream cheese: These cheeses melt into an incredibly smooth, velvety base, giving the sauce a luscious texture that clings beautifully to the rigatoni. Velveeta’s unique melting qualities create that silky richness that’s hard to beat.
- Mozzarella and Parmesan: Adding shredded mozzarella gives the sauce a wonderful gooey stretch, while Parmesan adds sharpness and depth. Together, they make the sauce both rich and balanced.
- Garlic butter roux: Cooking garlic in butter and whisking in flour creates the perfect base for thickening the sauce. This technique ensures a creamy, velvety sauce without heaviness or graininess.
- Rigatoni pasta shape: The ridges and hollow tubes of rigatoni trap the sauce, ensuring every bite is loaded with cheesy goodness, making it a perfect pasta shape for creamy dishes.
Ingredients You’ll Need
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons 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 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.
Easy Variations to Try
One of the best things about this Creamy Velveeta Chicken Rigatoni is how easy it is to customize for your taste and dietary preferences.
- Swap the seasoning: If you’re not a fan of Cajun spice or want something milder, Italian seasoning works beautifully and gives the dish a classic, herby flavor. For an extra kick, add a pinch of cayenne pepper or some red pepper flakes to the sauce.
- Add veggies: Boost the nutrition and texture by stirring in vegetables like baby spinach, mushrooms, roasted red peppers, or peas. You can toss them in when adding the chicken back to the sauce or sauté them alongside the garlic for a more integrated flavor.
- Different cheese combos: Feel free to experiment with cheese blends. Provolone or fontina can replace mozzarella for a creamier melt. Sharp cheddar adds a nice tang. If you prefer less cheese, you can reduce the amount but keep the Velveeta and cream cheese for that silky texture.
- Make it gluten-free: Use gluten-free pasta and substitute all-purpose flour with a gluten-free blend or cornstarch to thicken the sauce without losing texture.
- Dairy-free version: Use plant-based milk (like oat or almond milk) and dairy-free cream cheese and Velveeta alternatives. The texture and flavor will be a bit different, but still satisfy that craving for creamy pasta.
How to Serve
This pasta is filling and flavorful on its own, but pairs wonderfully with a few sides to round out the meal.
- Serve with a simple green salad dressed lightly with lemon vinaigrette or balsamic for a fresh, crisp contrast.
- Garlic bread or warm, crusty rolls are perfect for mopping up the extra sauce and adding a crunchy texture.
- Roasted or steamed veggies like broccoli, asparagus, or green beans make a nice, healthy accompaniment and add color to your plate.
- Finish with a sprinkle of fresh herbs such as parsley or basil to brighten the dish and add an inviting aroma.
Recipe Tips
- Make sure to dry the chicken pieces well before seasoning, as this helps them brown better rather than steam.
- When making the roux, whisk constantly to avoid lumps and ensure a silky sauce.
- Use room temperature cream cheese and Velveeta so they melt more smoothly.
- Don’t overcook the pasta; it should be al dente as it will absorb some sauce after mixing.
- Keep a little pasta water handy to loosen the sauce if it thickens too much.
- Leftovers reheat best gently on the stovetop with a splash of milk or broth.
Cooking Notes
- Use a wide, heavy skillet or sauté pan to comfortably cook chicken and toss pasta with sauce.
- Maintain a gentle simmer when thickening the sauce to avoid curdling.
- Taste and adjust seasoning at the end; cheeses add saltiness naturally.
- Mince garlic finely for quick and even cooking without bitterness.
Nutritional Information (per serving)
- Calories: Approximately 780
- Protein: About 55 grams
- Sodium: Roughly 900 mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
Frequently Asked Questions (FAQs)
Can I prepare this dish ahead of time?
Yes! Prepare the pasta and sauce separately, then combine before serving. Store in airtight containers in the fridge for up to three days. Reheat gently on the stove with a splash of milk or broth to keep the sauce creamy.
What if I don’t have Velveeta?
Cream cheese and mild cheddar make a good substitute, though the sauce won’t be as silky. You can also use all shredded cheeses, but the texture may be less smooth.
How spicy is this dish?
Using Cajun seasoning adds mild to moderate heat. For less spice, switch to Italian seasoning. You can adjust the heat by adding or leaving out red pepper flakes.
Can I make this vegetarian or vegan?
Replace chicken with sautéed mushrooms or plant-based protein and use dairy-free cheeses and milk alternatives. Ensure the marinara or seasoning is vegan-friendly.
Conclusion
This Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce is my go-to when I want something that feels indulgent but is simple to make. The balance of tender chicken, creamy cheesy sauce, and perfectly cooked rigatoni makes it a comforting yet elegant dish. It’s versatile enough to tweak for heat, add vegetables, or swap ingredients based on what you have at home.
Whether you’re cooking for family, hosting friends, or just treating yourself, this recipe comes through every time. It’s quick, satisfying, and always gets rave reviews. Plus, leftovers are just as delicious, making it a practical choice for busy lives.
Give this recipe a try, you’ll see why it’s such a beloved dish in my kitchen and why I think it could be in yours too.
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Creamy Velveeta Chicken Rigatoni 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 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 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
Instructions
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 780
- Sodium: 900
- Protein: 55