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Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo

Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo

This creamy, cheesy pasta dish was born on a hectic weeknight — and has since become a go-to comfort meal. With rotini pasta, tender chicken, garlic, Velveeta, and Parmesan in a rich Alfredo sauce, it’s a quick and satisfying dinner the whole family loves.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Pasta
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz rotini pasta
  • 2 cups cooked chicken shredded or cubed
  • 8 oz Velveeta cheese cubed
  • 1 cup Parmesan cheese grated
  • 3 cloves garlic minced
  • 1.5 cups heavy cream
  • 2 tbsp unsalted butter
  • salt and pepper to taste
  • fresh parsley optional, for garnish

Equipment

  • Large Pot
  • Skillet
  • Strainer

Method
 

  1. Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt butter. Add garlic and sauté for about 1 minute until fragrant.
  3. Pour in the heavy cream and stir. Slowly add Velveeta cubes, stirring constantly until melted and smooth.
  4. Stir in the Parmesan cheese until fully incorporated. Season with salt and pepper to taste.
  5. Add the cooked rotini and chicken to the sauce. Toss gently to coat evenly.
  6. Serve hot, garnished with fresh parsley if desired.

Notes

Add steamed broccoli or spinach for extra nutrition, or red pepper flakes for a little heat. Leftovers reheat well with a splash of milk.