Description
This indulgent creamy Velveeta chicken spaghetti with mozzarella sauce is a rich and comforting dish that combines tender cooked chicken, gooey Velveeta cheese, and melted mozzarella in a luscious creamy sauce served over perfectly cooked spaghetti. Ready in just 30 minutes, it’s a deliciously cheesy meal perfect for family dinners or when craving a hearty pasta dish.
Ingredients
Scale
Pasta
- 8 ounces Spaghetti
Cheeses and Dairy
- 8 ounces Velveeta Cheese (Cubed)
- 1 cup Mozzarella Cheese (Shredded)
- 1 cup Milk or Cream
Protein
- 2 cups Cooked Chicken (Cubed or shredded, rotisserie preferred)
Other Ingredients
- 3 tablespoons Butter (For sautéing garlic)
- 3-4 cloves Garlic (Freshly minced)
- 1 tablespoon Parsley or Italian Seasoning
- Salt and Pepper (To taste)
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Cook the chicken: Heat a drizzle of oil in a large skillet over medium heat. Add the cooked chicken seasoned with salt and pepper. Cook for 5-7 minutes until golden and heated through. Remove from skillet and keep warm.
- Sauté garlic: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make cheese sauce: Pour in milk or cream and stir to combine for 1-2 minutes. Add cubed Velveeta cheese and stir continuously until melted. Then mix in shredded mozzarella cheese until the sauce is creamy and smooth.
- Toss pasta in sauce: Add the drained spaghetti back into the skillet with the cheese sauce. Toss gently to coat evenly and stir for 2-3 minutes over low heat to warm through.
- Add chicken and finish: Fold the cooked chicken into the pasta, mixing well. Sprinkle extra mozzarella on top to melt slightly. Garnish with fresh parsley or Italian seasoning before serving.
Notes
- For best flavor, use rotisserie chicken or leftover cooked chicken.
- Adjust milk or cream quantity for thicker or thinner sauce consistency.
- Use freshly minced garlic for the best aroma and flavor.
- Salt and pepper should be adjusted to taste.
- Add red pepper flakes if you prefer a little heat.
- This dish is best served hot and fresh.