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Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add mozzarella: Stir in the shredded mozzarella cheese until it is fully blended into the sauce and becomes slightly stretchy and creamy.
  7. 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.
  8. 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.

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Find it online: https://comfortmealsmadeeasy.com/creamy-velveeta-chicken-linguine-with-mozzarella-garlic-sauce-recipe/