Garlic Butter Chicken Rotini with Velveeta and Parmesan Three-Cheese Sauce
Description
A rich, creamy, and comforting pasta dish made with tender garlic butter chicken, rotini pasta, and a smooth three-cheese sauce featuring Velveeta and Parmesan. Perfect for a quick family dinner!
Ingredients
- 8 oz rotini pasta
- 1 lb boneless, skinless chicken breast, diced
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup Velveeta cheese, cubed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper (to taste)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini according to package instructions. Drain and set aside. - Cook the Chicken
In a large skillet over medium heat, melt 2 tablespoons of butter.
Add diced chicken, season with salt and pepper, and cook until golden and fully cooked (about 6–8 minutes). Remove and set aside. - Make the Garlic Butter Base
In the same skillet, add the remaining 2 tablespoons of butter.
Stir in the minced garlic and cook for about 1 minute until fragrant. - Prepare the Cheese Sauce
Pour in the heavy cream and bring to a gentle simmer.
Add Velveeta cubes, Parmesan, and mozzarella cheese. Stir continuously until the sauce becomes smooth and creamy. - Combine Everything
Add the cooked pasta and chicken back into the skillet.
Sprinkle in Italian seasoning and mix well until everything is coated in the cheesy sauce. - Finish & Serve
Taste and adjust seasoning if needed.
Garnish with fresh parsley and serve warm.
Tips
- Add broccoli or spinach for a veggie boost
- Use rotisserie chicken for a quicker version
- Adjust cheese amounts for extra creaminess