Can I use a different type of pasta?

Absolutely! Any short pasta shape works well with this sauce. Penne, rigatoni, or shells are great alternatives to twisted pasta. Just choose shapes with ridges or curves that help catch the creamy cheese sauce.

What if I don't have Velveeta cheese?

You can substitute with 8 oz of cream cheese for a similar creamy texture, though the flavor will be slightly tangier. Another option is to use all shredded cheese (about 2 cups total), but add 2 tablespoons of flour to the butter before adding milk to help thicken the sauce.

Can I make this Cheesy Garlic Chicken Pasta ahead of time?

Yes! Cook the pasta and chicken, then store them separately from the sauce. When ready to serve, make the fresh cheese sauce and combine everything. This prevents the pasta from absorbing too much sauce and becoming mushy.

Easy Cheesy Garlic Chicken Pasta Recipe - Quick Creamy Comfort Food Dinner

Name: Cheesy Garlic Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper to taste; 12 oz twisted pasta (like fusilli or rotini); 2 tablespoons butter; 3 cloves garlic, minced; 2 cups milk; 8 oz Velveeta cheese, cubed; 1/2 cup shredded cheddar cheese; 1/4 cup chopped fresh parsley

Cheesy Garlic Chicken Pasta

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Quick and easy weeknight dinner featuring tender chicken cubes and twisted pasta smothered in a creamy, cheesy Velveeta garlic sauce. Ready in 30 minutes.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
12 oz twisted pasta (like fusilli or rotini)
2 tablespoons butter
3 cloves garlic, minced
2 cups milk
8 oz Velveeta cheese, cubed
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley

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Instructions

Cook the twisted pasta according to package directions. Drain and set aside.
While the pasta is cooking, season the chicken cubes with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Whisk in the milk and bring to a gentle simmer. Add the cubed Velveeta cheese and stir until melted and smooth.
Stir in the shredded cheddar cheese until melted.
Add the cooked pasta and cooked chicken back to the skillet. Stir to coat everything in the cheese sauce.
Cook for another 2-3 minutes until heated through. Stir in the chopped fresh parsley before serving.

Notes

Use whole milk for the richest, creamiest sauce. 2% milk works but may be slightly thinner.
Don’t rinse pasta after cooking – the starch helps sauce cling better.
Cut chicken into uniform 1-inch pieces for even cooking.
Add splash of milk when reheating to restore creamy consistency.
Substitute cream cheese for Velveeta if needed, though texture will differ slightly.

Nutrition

Serving Size: 1.5 cups
Calories: 620 kcal
Sugar: 8 g
Sodium: 920 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 125 mg

Find it online: https://www.benefitiany.com/cheesy-garlic-chicken-pasta/