Description
Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce is a rich and satisfying comfort food pasta dish. Packed with tender chicken, melted Velveeta, and a smooth garlic mozzarella cream sauce, it’s the ultimate creamy chicken linguine recipe for weeknight dinners or indulgent weekends.
Ingredients
16 oz linguine
2 tablespoons olive oil
1 tablespoon butter (for chicken)
1 lb chicken breast or thighs, diced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter (for sauce)
3 cloves garlic, minced
1 cup heavy cream
8 oz Velveeta cheese, cubed
1 cup shredded mozzarella cheese
Reserved pasta water (as needed)
2 tablespoons chopped fresh parsley (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook linguine until al dente, then drain and set aside, reserving one cup of pasta water.
2. Heat olive oil and 1 tablespoon butter in a large skillet. Add diced chicken, season with salt, pepper, and Italian seasoning, and sauté until golden and cooked through. Remove chicken and set aside.
3. In the same skillet, melt 3 tablespoons of butter. Add minced garlic and sauté just until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Add Velveeta cubes and mozzarella. Stir until melted and the sauce is smooth.
5. Return chicken to the skillet. Add linguine and toss to coat. Use reserved pasta water to adjust consistency if needed.
6. Garnish with chopped parsley and extra pepper before serving.
Notes
Do not overcook the linguine; it will continue to soften once added to the sauce.
Melt Velveeta slowly into the cream for the creamiest texture.
Fresh garlic makes a big difference—avoid jarred garlic for this sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 690
- Sugar: 3g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 135mg