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Creamy Velveeta Pasta with Chicken and Mozzarella Garlic Sauce

Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce

This creamy and quick pasta dish combines tender chicken, bowtie pasta, and a flavorful cheesy garlic sauce, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.25 lbs boneless, skinless chicken breasts, sliced into strips Cut into even strips for uniform cooking.
  • 1 tbsp olive oil Used for searing the chicken.
  • 1 tsp garlic powder
  • Salt & black pepper, to taste
For the Pasta
  • 12 oz bowtie pasta (farfalle) Cooked until al dente.
For the Sauce
  • 2 tbsp butter Used to start the sauce.
  • 3 cloves garlic, minced Fresh minced garlic adds flavor.
  • 1 cup chicken broth
  • 1 cup heavy cream For creaminess in the sauce.
  • 6 oz Velveeta cheese, cubed
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella
  • 1/2 tsp red pepper flakes (optional) For heat.
  • 1/2 cup reserved pasta water To adjust sauce thickness.
For Garnish
  • Fresh parsley For garnish.
  • Extra Parmesan For garnish.
  • A drizzle of garlic butter (optional) Adds richness.

Method
 

Cook the Bowtie Pasta
  1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Cook the Chicken
  1. Pat chicken strips dry, season with garlic powder, salt, and pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through.
  3. Remove and set aside.
Make the Velveeta Mozzarella Garlic Sauce
  1. In the same skillet, melt butter and sauté minced garlic until fragrant (30–45 seconds).
  2. Add chicken broth and heavy cream, stirring to combine.
  3. Add Velveeta cubes and whisk until melted and smooth.
  4. Stir in Parmesan and mozzarella until creamy and velvety. Season with red pepper flakes, salt, and pepper.
Combine Pasta & Chicken
  1. Add cooked bowtie pasta to the sauce and toss to coat evenly.
  2. Fold in the cooked chicken strips. Use reserved pasta water to loosen the sauce if necessary.
Serve & Garnish
  1. Plate the creamy Velveeta bowtie pasta, top with extra Parmesan and parsley.
  2. Optional drizzle of garlic butter over the top adds extra richness.

Notes

Cool the pasta to room temperature no more than two hours after cooking. Store in an airtight container 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. Do not freeze, as the cream and cheese may change texture.