If you are craving a dish that perfectly blends cheesy goodness with tender chicken and comforting pasta, then you are in for a treat with the Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce Recipe. This dish brings together luscious Velveeta cheese and stretchy mozzarella in a garlicky cream sauce that hugs every strand of linguine, topped with perfectly seasoned chicken breasts. It is the kind of meal that feels indulgent but comes together with surprisingly simple steps, making it an instant favorite for weeknights or any time you want a flavorful, cheesy delight.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the rich, comforting texture and bold flavors that make this dish unforgettable. From spices that add warmth to cheeses that melt into silky goodness, here’s what you’ll need to get started.
- 1 lb chicken breasts or tenders: The star protein, tender and juicy when cooked just right.
- 12 oz linguine pasta: Perfect for soaking up that creamy sauce with every bite.
- 1 ½ cups cubed Velveeta cheese: Melts effortlessly to create a smooth, velvety base for the sauce.
- 1 cup shredded mozzarella: Adds a gooey, stretchy texture that elevates the creaminess.
- 1 cup heavy cream: Provides richness and helps develop that luscious sauce consistency.
- 3 cloves garlic minced: Infuses the sauce with aromatic depth and a subtle kick.
- 3 tbsp butter: Used to sauté and enrich the garlic and sauce base.
- 1 tsp paprika: Adds a warm, smoky undertone to the chicken seasoning.
- 1 tsp garlic powder: Boosts garlic flavor in the chicken without overpowering.
- 1 tsp onion powder: Rounds out the seasoning with subtle sweetness.
- ½ tsp black pepper: Introduces mild heat for balance.
- ½ tsp salt: Enhances all the other flavors to perfection.
- 2 tbsp fresh or dried parsley: A bright, herbaceous garnish that adds freshness.
How to Make Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce Recipe
Step 1: Season the Chicken
Start by patting your chicken dry to help the seasoning stick. Sprinkle paprika, garlic powder, onion powder, salt, and pepper evenly over each piece. This simple blend creates a flavorful crust that sets the foundation for the entire dish.
Step 2: Sear the Chicken
Heat a tablespoon of butter in a large skillet over medium heat. Once melted, add the chicken breasts and cook each side for about 4–5 minutes until golden brown and cooked through. Let the chicken rest a few minutes before slicing; this keeps the meat juicy and tender.
Step 3: Cook the Linguine
Bring a large pot of salted water to a boil and cook the linguine until al dente—this means the pasta is just tender but still has a slight bite. Reserve half a cup of pasta water before draining; this starchy liquid is a secret weapon to adjust the sauce’s consistency.
Step 4: Sauté the Garlic
In the same skillet used for the chicken (no need to wash it), melt the remaining two tablespoons of butter. Add minced garlic and sauté for about a minute until fragrant but not browned. This step releases the garlic’s natural sweetness and aroma that will infuse the sauce beautifully.
Step 5: Make the Velveeta Cream Sauce
Pour in the heavy cream and bring it to a gentle simmer. Then stir in the cubed Velveeta cheese, stirring continuously until everything is melted and smooth. This makes a super creamy, velvety base that coats the pasta effortlessly.
Step 6: Add Mozzarella for Stretchy Goodness
Next, add the shredded mozzarella and stir until fully blended. You’ll notice the sauce take on that desirable stretchy, cheesy texture that makes every forkful absolutely delicious.
Step 7: Combine Pasta and Sauce
Toss the cooked linguine into the skillet and stir well to coat every noodle with the luscious sauce. If the sauce feels a bit thick, add a splash of the reserved pasta water to loosen it to your preferred consistency.
Step 8: Plate and Garnish
Serve the creamy linguine on plates, top with the sliced chicken, and sprinkle with fresh or dried parsley for a pop of color and fresh flavor. Enjoy it immediately while it’s hot and the cheese is perfectly melty.
How to Serve Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce Recipe
Garnishes
Fresh parsley is a classic choice, adding a vibrant contrast to the creamy sauce. For an extra touch, consider a sprinkle of crushed red pepper flakes for mild heat or a zest of lemon to brighten up the richness.
Side Dishes
This creamy pasta pairs beautifully with simple sides like a crisp green salad dressed in tangy vinaigrette or roasted vegetables that bring a smoky balance. Garlic bread is always a winner, soaking up every last drop of that irresistible mozzarella garlic sauce.
Creative Ways to Present
For special occasions, serve this dish in individual shallow bowls topped with a parmesan crisp or a drizzle of extra virgin olive oil infused with herbs. You can even stuff the creamy chicken linguine into pasta shells or bake it with extra mozzarella on top until bubbly for a comforting casserole twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce Recipe in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days—perfect for quick lunches or dinners later in the week.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze leftovers for up to 2 months. Portion it out into freezer-safe containers, and thaw overnight in the refrigerator before reheating gently.
Reheating
When reheating, add a splash of milk or cream to bring back the sauce’s silky texture. Warm it slowly on the stove over low heat or in the microwave in short bursts, stirring occasionally to prevent clumping or drying out.
FAQs
Can I use a different type of cheese instead of Velveeta?
Yes! While Velveeta is key for that ultra-smooth melt, you can substitute with processed cheese or a mix of cream cheese and cheddar for a similar creamy effect, though the texture may be a bit different.
What can I use if I don’t have heavy cream?
You can use half-and-half or whole milk with a little butter added to increase richness, but the sauce won’t be as thick and creamy. For a lighter version, milk alone works but expect a thinner sauce.
Is it okay to use dried parsley instead of fresh?
Absolutely! Dried parsley works well as a garnish if fresh isn’t available. Just use about half the amount since dried herbs have a more concentrated flavor.
Can I make this recipe vegetarian?
Yes, simply omit the chicken and add sautéed mushrooms or roasted vegetables for heartiness. The creamy sauce provides plenty of flavor to keep it satisfying.
How do I prevent the sauce from becoming grainy?
Make sure to melt the cheeses over low to medium heat and stir constantly. Adding the reserved pasta water or cream gradually helps maintain a smooth consistency without curdling.
Final Thoughts
There is nothing quite like the comforting hug of the Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce Recipe to bring warmth and joy to your table. Its perfect balance of creamy, cheesy sauce and tender seasoned chicken turns simple ingredients into a memorable meal. Give it a try—you’ll soon see why this dish quickly becomes a go-to favorite for any occasion.
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Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce is a rich and comforting pasta dish combining tender seared chicken breasts with a luscious garlic cream sauce made from Velveeta, mozzarella, and heavy cream. Perfectly cooked linguine pasta is tossed in the cheesy sauce and topped with sliced seasoned chicken and fresh parsley for a satisfying weeknight dinner that comes together quickly.
Ingredients
For the Chicken
- 1 lb chicken breasts or tenders
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp butter (for searing chicken)
For the Pasta and Sauce
- 12 oz linguine pasta
- 1 ½ cups cubed Velveeta cheese
- 1 cup shredded mozzarella
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter (to sauté garlic)
- 2 tbsp fresh or dried parsley (for garnish)
Instructions
- Season the chicken: Pat the chicken breasts or tenders dry with paper towels. Season both sides evenly with paprika, garlic powder, onion powder, salt, and black pepper to build flavor.
- Sear the chicken: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the seasoned chicken and cook for 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest briefly before slicing.
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, following package instructions (usually about 9–11 minutes). Reserve ½ cup of the pasta cooking water and drain the rest.
- Sauté the garlic: In the same skillet used for the chicken, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Make the cheese sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the cubed Velveeta cheese and cook, stirring constantly, until it melts and forms a smooth sauce.
- Add mozzarella: Stir in the shredded mozzarella cheese until it is fully blended into the sauce and becomes slightly stretchy and creamy.
- Toss pasta with sauce: Add the cooked linguine to the skillet and gently toss to coat the pasta in the creamy cheese sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Plate the creamy linguine topped with sliced seared chicken. Garnish with fresh or dried parsley. Serve immediately while hot for the best flavor and texture.
Notes
- Use velveeta cheese for a smooth, creamy cheese sauce that melts perfectly without separation.
- Reserve pasta water to adjust the sauce consistency as needed; it helps the sauce cling to the pasta better.
- Make sure the chicken is cooked through but not overcooked to keep it tender and juicy.
- Fresh garlic is essential for the best flavor in the sauce, but you can adjust the amount to taste.
- This dish is best served immediately for optimal creaminess and texture.
