introduction
This recipe shows how to make Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce. It is rich, cheesy, and simple to cook. If you like creamy chicken pasta, you may also enjoy a similar spicy dish at Garlic Cajun Chicken Linguine in Creamy Mozzarella Sauce.
why make this recipe
You make this when you want a fast, comforting dinner. The sauce is smooth and melts into the pasta. Velveeta gives a very creamy base that blends well with mozzarella and Parmesan. It is a good weeknight meal and kids often like it.
how to make Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce
- Cook the pasta: Boil salted water and cook 12 oz linguine until al dente. Reserve 1/2 cup pasta water, then drain.
- Cook the chicken: Season 1 1/4 lbs sliced chicken with 1 tsp garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and done. Remove and set aside.
- Make the sauce: In the same skillet, melt 3 tbsp butter over medium heat. Add 4 cloves minced garlic and sauté about 30 seconds until fragrant. Pour in 1 cup chicken broth and 1 cup heavy cream. Stir in 6 oz cubed Velveeta until melted and smooth. Add 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 tsp Italian seasoning. Stir until creamy.
- Combine: Add the cooked linguine to the sauce and toss to coat. Return the chicken to the skillet and mix gently. If the sauce is too thick, add reserved pasta water a little at a time until you get the right consistency.
- Serve: Plate while hot and garnish with fresh parsley and extra mozzarella or Parmesan if you like.
Ingredients :
- 1 1/4 lbs boneless, skinless chicken breasts, sliced into strips
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt & black pepper, to taste
- 12 oz linguine pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 6 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 tsp Italian seasoning
- 1/2 cup reserved pasta water (as needed)
- Fresh parsley (optional garnish)
- Extra mozzarella or Parmesan (optional garnish)
how to serve Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce
Serve hot on warm plates. Add chopped parsley on top for color. Offer extra grated Parmesan or shredded mozzarella on the side. Pair with a simple green salad or steamed vegetables and crusty bread.
how to store Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce
Cool the dish to room temperature no more than 2 hours after cooking. Put leftovers in an airtight container. Store in the fridge up to 3 days. Reheat gently on the stove over low heat with a splash of milk or reserved pasta water to loosen the sauce. Do not refreeze after reheating.
tips to make Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce
- Cook pasta one minute less than package time to keep it firm in the sauce.
- Cut Velveeta into small cubes so it melts quickly and evenly.
- Use low heat when adding mozzarella so it melts smooth and does not get stringy.
- Save some pasta water to thin the sauce slowly as needed.
- For a lighter twist try the related recipe Creamy Garlic Parmesan Chicken Linguine which uses less heavy cream.
variation (if any)
- Add vegetables: Stir in spinach, broccoli, or sun-dried tomatoes.
- Swap cheese: Use all mozzarella and Parmesan for no Velveeta, but the sauce will be less smooth.
- Make spicy: Add red pepper flakes or a dash of Cajun seasoning when cooking garlic.
FAQs
Q: Can I use a different pasta?
A: Yes. Use fettuccine, penne, or spaghetti. Cook time may change.
Q: Can I use shredded chicken instead of cooking strips?
A: Yes. Use cooked shredded chicken and add it at the end to warm through.
Q: Is there a way to make this lighter?
A: Use half-and-half instead of heavy cream and reduce the Velveeta, or use a lighter cheese blend.
Q: Can I make the sauce ahead?
A: You can make the sauce and store it in the fridge for one day. Reheat gently and add pasta just before serving.
Q: How do I stop the cheese from clumping?
A: Keep the heat medium to low and stir constantly when adding cheese. Add a little pasta water or cream to smooth the sauce.
Conclusion
This creamy pasta is a quick, cheesy comfort meal you can make on busy nights. For another creamy chicken pasta idea with a spicy twist, see Creamy Cajun Chicken Pasta – Plain Chicken.
Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce
Ingredients
Method
- Boil salted water and cook 12 oz linguine until al dente. Reserve 1/2 cup pasta water, then drain.
- Season 1 1/4 lbs sliced chicken with 1 tsp garlic powder, 1/2 tsp smoked paprika, salt, and pepper.
- Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- Cook chicken 3–4 minutes per side until golden and done. Remove and set aside.
- In the same skillet, melt 3 tbsp butter over medium heat.
- Add 4 cloves minced garlic and sauté about 30 seconds until fragrant.
- Pour in 1 cup chicken broth and 1 cup heavy cream.
- Stir in 6 oz cubed Velveeta until melted and smooth.
- Add 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 tsp Italian seasoning.
- Stir until creamy.
- Add the cooked linguine to the sauce and toss to coat.
- Return the chicken to the skillet and mix gently.
- If the sauce is too thick, add reserved pasta water a little at a time until you get the right consistency.
- Plate while hot and garnish with fresh parsley and extra mozzarella or Parmesan if you like.