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Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce dish

Creamy Velveeta Chicken Linguine in Mozzarella Garlic Sauce

This creamy chicken pasta is rich, cheesy, and simple to cook. A perfect quick dinner for busy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main 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 for sauce
  • 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)

Method
 

Cooking the pasta
  1. Boil salted water and cook 12 oz linguine until al dente. Reserve 1/2 cup pasta water, then drain.
Cooking the chicken
  1. Season 1 1/4 lbs sliced chicken with 1 tsp garlic powder, 1/2 tsp smoked paprika, salt, and pepper.
  2. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat.
  3. Cook chicken 3–4 minutes per side until golden and done. Remove and set aside.
Making the sauce
  1. In the same skillet, melt 3 tbsp butter over medium heat.
  2. Add 4 cloves minced garlic and sauté about 30 seconds until fragrant.
  3. Pour in 1 cup chicken broth and 1 cup heavy cream.
  4. Stir in 6 oz cubed Velveeta until melted and smooth.
  5. Add 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 tsp Italian seasoning.
  6. Stir until creamy.
Combining
  1. Add the cooked linguine to the sauce and toss to coat.
  2. Return the chicken to the skillet and mix gently.
  3. If the sauce is too thick, add reserved pasta water a little at a time until you get the right consistency.
Serving
  1. Plate while hot and garnish with fresh parsley and extra mozzarella or Parmesan if you like.

Notes

For best results, cook pasta one minute less than package time to keep it firm in the sauce. Save some pasta water to thin the sauce slowly as needed. For a lighter twist, try using less heavy cream and reducing the Velveeta or a lighter cheese blend.