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Velveeta Chicken Rigatoni with Garlic Parmesan Cream

The creamiest, dreamiest Velveeta chicken rigatoni you'll ever make! This comforting and easy pasta dish is perfect for busy weeknights or anytime you need a hug in a bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Velveeta Chicken Rigatoni
  • 1.5 lbs chicken breast or thighs cut into thick strips
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1.5 tsp Cajun seasoning
  • 1 tsp garlic powder
  • salt & black pepper to taste
  • 12 oz rigatoni pasta
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 4 oz cream cheese softened
  • 1.25 cups freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup Velveeta cubed
  • 0.5 tsp Cajun seasoning
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Large Skillet
  • Whisk

Method
 

  1. First things first, let's get that pasta going. Boil some salted water in a big pot. Toss in your rigatoni and cook it until it’s just right – al dente, meaning it still has a slight bite. This usually takes about 10–12 minutes. Before you drain it, make sure to scoop out about ½ cup of that starchy pasta water. This liquid gold will help you achieve the perfect sauce consistency later on. Drain the pasta and set it aside.
  2. Now for the chicken! Heat up your olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. While that’s warming up, season your chicken strips with the Cajun seasoning, garlic powder, salt, and pepper. Once the skillet is hot, add the chicken and sear it until it’s beautifully golden-brown and cooked all the way through. This should take about 6–8 minutes. Once it’s done, take it out of the skillet and set it aside. You can even pop it onto a plate lined with paper towels if you like.
  3. Melt the remaining 2 tablespoons of butter in that same skillet (no need to wash it!). Add your minced garlic and sauté it for just about 30 seconds until it’s fragrant. Be careful not to burn it!
  4. Pour in the heavy cream and milk. Stir it all together and let it warm up. Then, add the softened cream cheese and whisk like crazy until it’s super smooth and no lumps remain. This is what starts to build that luscious creaminess.
  5. Now for the best part: the cheese! Stir in the grated Parmesan, shredded mozzarella, and those lovely cubes of Velveeta. Keep stirring until everything is melted and the sauce is thick, glossy, and oh-so-inviting. If the sauce seems a bit too thick, now’s the time to add a splash of that reserved pasta water you saved earlier. It helps to loosen everything up and make it extra smooth.
  6. Toss your cooked rigatoni right into that glorious sauce. Make sure every single piece of pasta is beautifully coated. Then, return the cooked chicken to the skillet, or you can just place it right on top when you serve. It looks so good either way!
  7. Give it a final sprinkle of fresh chopped parsley for a touch of color and freshness. Serve it up hot, and get ready for the rave reviews!

Notes

Adjust Cajun seasoning to your liking. For more heat, add cayenne pepper or red pepper flakes to the sauce. You can use other pasta shapes like penne, rotini, or shells. Sautéed spinach, mushrooms, or steamed broccoli are great veggie additions. You can also substitute chicken with cooked Italian sausage, shrimp, or bacon.