Name: Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken thighs; 12 ounces rotini pasta; 8 ounces Velveeta cheese, cubed; 1 cup shredded mozzarella cheese; 3 cloves garlic, minced; 2 tablespoons butter; 1 cup heavy cream or milk; 2 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried Italian herbs or parsley (optional)

I’ve always had a soft spot for creamy pasta dishes, but this Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce has earned a permanent place in my rotation. It’s the perfect balance of comfort, richness, and smoky grilled flavor. The chicken is seasoned and pan-seared to golden perfection, while the rotini pasta bathes in a cheesy, garlicky sauce that’s so indulgent, you’ll want to lick the plate clean. Add a melted layer of mozzarella on top and suddenly dinner becomes irresistible.

What I love most about this dish is how it transforms simple, pantry-staple ingredients into something that feels restaurant-worthy. The Velveeta provides that ultra-smooth, creamy base for the sauce, while the mozzarella adds a stretchy, melty finish that makes every bite pure joy. Whether I’m cooking for the family or hosting friends, this recipe never fails to impress.

Why You’ll Love This Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce

It’s ultra creamy and cheesy – The combination of Velveeta and mozzarella gives the sauce a rich, smooth texture that coats every noodle.
Great for weeknights – Quick to make and satisfying enough to stand on its own.
Family-friendly – Even picky eaters dive into this one.
Perfectly seasoned chicken – Adds protein and bold flavor that balances the richness of the pasta.
Customizable – You can easily tweak it with add-ins like spinach, bacon, or even a dash of hot sauce.

What Type of Chicken Should I Use for Creamy Velveeta Chicken Rotini?

For this recipe, I prefer using boneless, skinless chicken thighs because they stay juicy, tender, and full of flavor when pan-seared or grilled. Thighs also hold up well against the creamy richness of the cheese sauce without drying out.

That said, if you have chicken breasts on hand, go for it—just be sure not to overcook them. Slice them thinner or pound them out evenly for quicker cooking and better texture. You can also use rotisserie chicken if you’re short on time; just shred it and toss it into the pasta during the final mix.

Options for Substitutions

If you want to shake things up or need to make a few swaps, here are some easy and delicious alternatives:

Pasta: Rotini holds the sauce beautifully, but you can also use penne, rigatoni, or even shells.
Cheese: Swap Velveeta with cream cheese plus shredded cheddar for a homemade version. Or try gouda or pepper jack for a unique twist.
Mozzarella: Use provolone, Monterey Jack, or even a mozzarella-cheddar blend if that’s what’s in your fridge.
Garlic Sauce: Fresh garlic sautéed in butter adds depth, but garlic powder can work in a pinch.
Add-ins: Spinach, sun-dried tomatoes, mushrooms, or bacon bits all make great additions without changing the core flavor.

Ingredients for Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce

Each ingredient in this dish plays a key role in delivering bold flavor and that signature creamy, cheesy finish. Here’s what you’ll need and why it’s essential:

Boneless Skinless Chicken Thighs – Juicy, tender, and full of flavor. They sear beautifully and pair perfectly with the rich sauce.
Rotini Pasta – The spiral shape grabs onto the cheese sauce, making every bite extra creamy.
Velveeta Cheese – Melts effortlessly into a smooth, silky sauce that’s the heart of this dish.
Mozzarella Cheese – Adds that irresistible melt and stretch over the top. It finishes the pasta with a gooey, cheesy layer.
Fresh Garlic – Brings depth and a gentle bite to the sauce that balances the creaminess.
Butter – Used to sauté the garlic and add richness to the sauce.
Heavy Cream or Milk – Loosens the Velveeta and turns it into a pourable, luscious sauce.
Olive Oil – For pan-searing the chicken to a golden crust.
Salt & Pepper – Basic but essential for seasoning both the chicken and sauce.
Dried Italian Herbs or Parsley – Optional, but they add a final touch of color and earthy flavor.

Step 1: Cook the Rotini Pasta

Bring a large pot of salted water to a boil and cook the rotini according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

Step 2: Season and Sear the Chicken

Pat the chicken thighs dry and season both sides generously with salt, pepper, and Italian herbs (or your favorite seasoning blend). Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, or until golden brown and cooked through. Remove from heat and let it rest before slicing.

Step 3: Make the Garlic Cheese Sauce

In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in heavy cream (or milk), then add cubed Velveeta. Stir constantly until the cheese is fully melted and the sauce is smooth.

Step 4: Combine Pasta and Sauce

Add the cooked rotini into the cheese sauce, stirring gently to coat all the noodles. If the sauce feels too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.

Step 5: Add Mozzarella and Finish in the Oven (Optional)

Transfer the cheesy rotini into an oven-safe dish. Sprinkle shredded mozzarella over the top. Place under the broiler for 2–3 minutes until the cheese is melted and bubbly with golden brown edges.

Step 6: Slice Chicken and Serve

Slice the rested chicken into strips or chunks. Plate the pasta and top or serve alongside the chicken. Sprinkle with chopped parsley or additional seasoning if desired.

How Long to Cook Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce

This dish comes together pretty quickly, making it a solid option for busy weeknights. Here’s a rough breakdown:

Pasta: 8–10 minutes
Chicken: 10–12 minutes (plus a few minutes to rest)
Cheese Sauce: 6–8 minutes
Broiling (optional): 2–3 minutes

Total cook time: Around 30 minutes from start to finish, including slicing and final assembly.

Tips for Perfect Creamy Velveeta Chicken Rotini

Use room-temperature chicken for even cooking and better searing. Cold chicken straight from the fridge may cook unevenly.
Don’t overcook the pasta — aim for just al dente so it holds up well once mixed with the hot cheese sauce.
Cut Velveeta into small cubes before adding to the sauce. It melts faster and more smoothly this way.
Stir constantly while melting the cheese to avoid clumping or scorching at the bottom.
Rest the chicken before slicing to lock in the juices and keep it tender.
Broil carefully — keep a close eye if you broil the mozzarella topping. It can go from golden to burnt in seconds.
Save your pasta water — it’s perfect for loosening the sauce if it thickens too much after combining with the pasta.

Watch Out for These Mistakes While Cooking

Even a simple comfort dish like this can go sideways with a few missteps. Here’s what to avoid:

Overcooking the Chicken: Chicken thighs are forgiving, but if you push too far, even they can dry out. Cook until just done, then let them rest before slicing.
Using Too Much Pasta Water: Adding pasta water can help loosen the sauce, but too much will make it runny and dilute the flavor. Start with a tablespoon at a time.
Forgetting to Stir the Cheese Sauce: Velveeta melts smoothly, but only if you stir it constantly. If it sits too long, it can separate or stick to the bottom of the pan.
Skipping the Seasoning: Both the pasta and the chicken need good seasoning to balance the rich cheese flavors. Salt your pasta water and season the chicken well.
Burning the Broiled Mozzarella: Broiling adds a perfect finish—but just for a minute or two. Walk away and you’ll come back to a smoky mess.

What to Serve With Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce?

This dish is rich and satisfying on its own, but a well-chosen side or two can round out the meal beautifully.

Garlic Bread or Cheesy Breadsticks

Perfect for scooping up any leftover sauce on the plate—plus, who says no to more cheese?

Simple Green Salad

A crisp salad with lemon vinaigrette or balsamic dressing helps balance the richness of the pasta.

Roasted Broccoli or Asparagus

Toss with olive oil, salt, and pepper, then roast until slightly charred. Adds a fresh, earthy contrast.

Steamed Green Beans with Almonds

A crunchy, nutty side that’s quick to prepare and visually brightens the plate.

Caesar Salad

The bold, creamy dressing and crisp romaine bring a welcome zing alongside cheesy pasta.

Grilled Zucchini or Summer Squash

Adds a light, slightly smoky flavor that pairs nicely with the creamy sauce.

Sautéed Spinach with Garlic

An easy stovetop veggie that cooks in minutes and soaks up any extra sauce.

Chilled Fruit Salad

A refreshing, sweet contrast that can double as dessert if you want to keep things easy.

Storage Instructions

Got leftovers? Lucky you—this pasta holds up surprisingly well if you store it right.

Refrigerator: Transfer any leftover chicken rotini into an airtight container and refrigerate for up to 3–4 days. The sauce may thicken in the fridge, but a splash of milk or water when reheating will bring it back to life.
Freezer: You can freeze it, but creamy sauces like this one may separate when thawed. If you do freeze it, place it in a tightly sealed freezer-safe container for up to 1 month. Reheat gently on the stovetop while stirring continuously.
Reheating: For best results, reheat on the stove over low heat, adding a bit of milk or broth to loosen the sauce. Microwave works too—just stir halfway through and cover it to avoid drying out.

Estimated Nutrition

(Per serving — approximately 1½ cups)

Calories: ~620 kcal
Protein: 36g
Carbohydrates: 38g
Fat: 34g
Saturated Fat: 17g
Cholesterol: 130mg
Sodium: 890mg
Fiber: 2g
Sugar: 4g

Note: These values are estimates and can vary depending on portion sizes, brands, and specific substitutions.

Frequently Asked Questions

How can I make this dish spicier?

You can stir in red pepper flakes, a dash of hot sauce, or even swap half the Velveeta with pepper jack cheese for a little kick.

Can I use pre-cooked or rotisserie chicken?

Absolutely. Shred it and toss it into the pasta just before serving. It saves time and still tastes great.

Is it okay to use another type of pasta?

Yes! Penne, fusilli, or shells all work well—just choose a shape that holds onto the sauce.

Can I make this ahead of time?

You can cook everything ahead and reheat it later. Add a bit of milk when reheating to restore the creamy texture.

What’s the best way to make it lighter?

Use reduced-fat Velveeta, swap cream for milk, and opt for grilled chicken breast instead of thighs. It won’t be quite as rich, but still delicious.

Will this dish work without broiling the mozzarella?

Yes, broiling is optional. You can simply stir in the mozzarella or sprinkle it on top and let it melt from the residual heat.

Can I add vegetables to the pasta?

Definitely! Spinach, sautéed mushrooms, or steamed broccoli are all excellent additions that blend right in.

What if my cheese sauce is too thick?

No worries—just stir in a splash of milk, pasta water, or chicken broth until it reaches the right consistency.

Conclusion

Creamy Velveeta Chicken Rotini with Mozzarella Garlic Sauce is one of those recipes that feels like a warm hug on a plate. It’s fast enough for a weeknight, indulgent enough for guests, and endlessly adaptable. Whether you’re making it for the first time or turning it into your go-to comfort food, this dish checks all the boxes: rich, cheesy, satisfying, and downright irresistible. Give it a try, and don’t be surprised if it becomes the most-requested dinner in your house.