why make this recipe
This dish is easy, creamy, and quick. It uses Velveeta to make a smooth four-cheese sauce that sticks to rigatoni. You get tender chicken and a sauce that kids and adults like. If you like simple weeknight pasta meals, this one fits well. For another simple pasta with chicken idea, see Cowboy Butter Chicken Linguine.
introduction
Velveeta Chicken Rigatoni in Four-Cheese Sauce brings a rich, cheesy meal to your table with little fuss. The sauce blends Velveeta with Parmesan, mozzarella, and cheddar for a creamy finish. Rigatoni holds the sauce well and chicken adds protein and texture. This recipe works for family dinners, meal prep, or when you want comfort food fast.
how to make Velveeta Chicken Rigatoni in Four-Cheese Sauce
- Cook the rigatoni until al dente and save some pasta water.
- Season and cook the chicken strips until golden and done.
- Make the four-cheese sauce in the same skillet: melt butter, cook garlic, add cream, then melt Velveeta and stir in Parmesan, mozzarella, and cheddar.
- Toss pasta in the sauce and add chicken back in. Use reserved pasta water to thin the sauce if needed.
- Plate and garnish with parsley, extra Parmesan, and cracked black pepper.
Ingredients :
- 1.25 lbs boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 12 oz rigatoni pasta
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 6 oz Velveeta cheese, cubed
- 1/2 cup grated Parmesan
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 1/2 tsp red pepper flakes (optional for spice)
- 1/2 cup reserved pasta water (as needed to thin sauce)
- Fresh parsley (optional garnish)
- Extra Parmesan (optional garnish)
- A sprinkle of cracked black pepper (optional garnish)
Directions :
Step 1: Cook the Rigatoni – Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Step 2: Cook the Chicken – Season chicken strips with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and fully cooked. Remove and set aside.
Step 3: Make the Four-Cheese Sauce – In the same skillet, melt butter and sauté garlic until fragrant (30 seconds). Add heavy cream, stirring gently. Whisk in Velveeta, Parmesan, mozzarella, and cheddar until smooth and creamy. Add red pepper flakes for extra heat if desired.
Step 4: Combine Pasta & Chicken – Toss cooked rigatoni into the cheese sauce until well coated. Return chicken strips to the skillet and gently fold them into the sauce. Use reserved pasta water to adjust consistency if needed.
Step 5: Serve & Garnish – Plate creamy rigatoni topped with chicken. Sprinkle with parsley, extra Parmesan, and a dash of black pepper.
how to serve Velveeta Chicken Rigatoni in Four-Cheese Sauce
Serve hot in shallow bowls. Add extra Parmesan and a sprinkle of parsley or cracked pepper. A simple green salad or steamed veggies pair well to cut the richness. Serve family-style for easy sharing.
how to store Velveeta Chicken Rigatoni in Four-Cheese Sauce
Cool the pasta to room temperature within two hours. Put into airtight containers. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. You can freeze for up to 1 month, but texture may change. Thaw in the fridge before reheating.
tips to make Velveeta Chicken Rigatoni in Four-Cheese Sauce
- Cut chicken into even strips so it cooks fast and evenly.
- Don’t overcook the pasta; aim for al dente since it will soak up sauce.
- Warm the cream before adding cheese to help it melt smoothly.
- Use the reserved pasta water sparingly to adjust sauce thickness.
- For a lighter touch, swap half-and-half for heavy cream.
- For a different chicken idea, try this grilled chicken salad recipe for a side or another meal: Grilled Chicken Salad with Cilantro Lime Dressing.
variation (if any)
- Add cooked bacon or pancetta for a smoky boost.
- Stir in cooked mushrooms or spinach for extra veggies.
- Use penne, ziti, or shells instead of rigatoni.
- Make it spicy with more red pepper flakes or a dash of hot sauce.
FAQs
Q: Can I use another cheese instead of Velveeta?
A: Yes. Use a mild melting cheese like American cheese or extra cheddar, but Velveeta makes the sauce very smooth.
Q: How do I keep the sauce from getting grainy?
A: Heat the cream first and add cheeses slowly while stirring. Don’t boil the sauce after adding the cheeses.
Q: Can I make this ahead?
A: You can cook pasta and chicken ahead. Store separately and reheat together with a splash of milk or pasta water.
Q: Is this recipe freezer friendly?
A: Yes, but texture may change. Freeze in a sealed container and thaw before reheating.
Q: Can I use leftover chicken?
A: Yes. Leftover cooked chicken works well and saves time.
Conclusion
If you want ideas on using Velveeta for very creamy cheese sauces, see The Creamiest Smoothest Velveeta Mac and Cheese · i am a food … for inspiration and tips.
Velveeta Chicken Rigatoni in Four-Cheese Sauce
Ingredients
Method
- Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken strips with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and fully cooked. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant (30 seconds). Add heavy cream, stirring gently. Whisk in Velveeta, Parmesan, mozzarella, and cheddar until smooth and creamy. Add red pepper flakes for extra heat if desired.
- Toss cooked rigatoni into the cheese sauce until well coated. Return chicken strips to the skillet and gently fold them into the sauce. Use reserved pasta water to adjust consistency if needed.
- Plate creamy rigatoni topped with chicken. Sprinkle with parsley, extra Parmesan, and a dash of black pepper.