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Velveeta Chicken Rigatoni in Four-Cheese Sauce

A rich and creamy pasta dish combining tender chicken with a smooth four-cheese sauce, perfect for family dinners or quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 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
Pasta
  • 12 oz rigatoni pasta
Four-Cheese Sauce
  • 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)
Garnishes
  • Fresh parsley (optional garnish)
  • Extra Parmesan (optional garnish)
  • A sprinkle of cracked black pepper (optional garnish)

Method
 

Cooking the Rigatoni
  1. Boil rigatoni in salted water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Cooking the Chicken
  1. 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.
Making the Four-Cheese Sauce
  1. 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.
Combining Pasta & Chicken
  1. 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.
Serving
  1. Plate creamy rigatoni topped with chicken. Sprinkle with parsley, extra Parmesan, and a dash of black pepper.

Notes

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.