Creamy Velveeta Chicken Linguine With Mozzarella Garlic Sauce

Oh my gosh, you guys – this creamy velveeta chicken linguine with mozzarella garlic sauce is my ultimate comfort food hack! It’s the dish I make when I want something ridiculously cheesy, insanely creamy, and ready in about the time it takes to boil pasta. The velveeta melts into this luscious base while the mozzarella adds that perfect stretchy, garlicky goodness. My kids go crazy for it (which, let’s be real – getting kids to eat anything without negotiation is a win), and I love how it turns leftover chicken into something spectacular. Trust me, one bite and you’ll understand why this is my go-to weeknight hero.

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Why You’ll Love This Creamy Velveeta Chicken Linguine

This isn’t just another pasta dish – it’s pure cheesy magic! Here’s why it’s my weeknight MVP:

• Ready in 30 minutes flat – Faster than takeout but tastes homemade
• That velveeta-mozzarella combo – Creamy meets stretchy in the best way
• Uses simple ingredients – Probably have most in your kitchen right now
• Kid-approved (and picky-eater tested!) – The cheese sauce is irresistible
• Leftover chicken superstar – Turns yesterday’s roast into tonight’s feast

Seriously, this is the pasta that makes everyone at my table actually cheer when I serve it. Win!

Ingredients for Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

Here’s what you’ll need to make this cheesy masterpiece – I promise it’s all simple stuff you can find at any grocery store (or probably already have in your fridge)!

• 2 cups cooked chicken – Shred it with forks while warm (rotisserie chicken works perfectly here!)
• 8 oz linguine pasta – That’s half a standard box (but make extra – you’ll want seconds)
• 1 cup velveeta cheese – Cubed small so it melts fast (don’t skip this – it’s the secret to the ultra-creamy sauce)
• 1 cup mozzarella cheese – Freshly shredded melts better than pre-shredded
• 2 cloves garlic – Minced fine (or use 1 tsp jarred minced garlic in a pinch)
• 1 cup heavy cream – The rich base for our sauce (whole milk works but won’t be as luxe)
• 2 tbsp butter – For sautéing the garlic (salted or unsalted both work)
• 1 tsp salt – Start with this, you can always add more
• ½ tsp black pepper – Freshly cracked if you’re feeling fancy

See? Nothing weird or complicated – just good, simple ingredients that transform into something magical together!

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Equipment You’ll Need

This recipe keeps it simple on tools too – just grab these basics from your kitchen:

• Large skillet – For that gorgeous cheese sauce (nonstick works great)
• Pasta pot – With a colander for draining the linguine
• Wooden spoon – My favorite for stirring the sauce without scratching pans
• Measuring cups – Because eyeballing cheese always ends in delicious regret
• Chef’s knife – For mincing garlic (or your trusty garlic press)

That’s it! No fancy gadgets needed for this comfort food magic.

How to Make Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

Okay, let’s get cooking! This recipe comes together fast once you start, so I like to prep everything first. The trickiest part is not eating all the cheese straight from the skillet – trust me, I’ve been there.

Step 1: Cook the Linguine

First, bring a big pot of salted water to boil (toss in a generous pinch of salt – it should taste like mild seawater). Add your linguine and cook it for about 1 minute less than the package says – we want it al dente because it’ll keep cooking in the sauce later. Drain it well but don’t rinse (those starchy bits help the sauce cling!), and save about ½ cup of pasta water just in case our sauce needs thinning later.

Step 2: Prepare the Mozzarella Garlic Sauce

While the pasta cooks, melt butter in your large skillet over medium-low heat (too hot and the garlic burns – yuck!). Add minced garlic and sauté just until fragrant, about 30 seconds – you’ll know it’s ready when your kitchen smells amazing. Pour in heavy cream and give it a stir, then add those velveeta cubes and shredded mozzarella. Now comes the patient part – keep stirring gently as the cheeses melt completely into a silky sauce. This takes about 3-4 minutes – if it seems too thick, splash in some reserved pasta water a tablespoon at a time. For more tips on cooking pasta, check out Serious Eats’ guide.

Step 3: Combine Chicken and Pasta

Toss your shredded chicken into that glorious cheese sauce – I like to stir it around for a minute just to warm it through. Now dump in your cooked linguine and use tongs to coat every single strand evenly. Keep tossing gently for another minute so the pasta drinks up some sauce magic. Taste and add more salt/pepper if needed (I always sneak an extra pinch of pepper here). That’s it – serve immediately while it’s gloriously creamy and steamy!

Tips for Perfect Creamy Velveeta Chicken Linguine

After making this dish more times than I can count, here are my can’t-skip tips for the best results every time:

• Rotisserie chicken is your friend – Saves time and adds amazing flavor (I grab an extra for meal prep!)
• Cube velveeta small – Tiny pieces melt faster and give you that ultra-smooth sauce texture
• Low and slow with the sauce – Medium-low heat prevents the cheese from breaking or getting grainy
• Taste before serving – Cheese saltiness varies, so adjust seasoning at the end
• Fresh parsley magic – A quick chop over the top makes it pretty and adds freshness

Bonus tip: Keep that pasta water! A splash can revive leftovers beautifully when reheating.

Variations for Creamy Velveeta Chicken Linguine

This recipe loves to play dress-up! Here are my favorite ways to mix it up when I’m feeling creative (or just using what’s in my fridge):

• Veggie boost – Toss in sautéed mushrooms, spinach, or roasted red peppers
• Cheese swap – Try pepper jack for spice or gouda for smokiness
• Pasta party – Fettuccine works great, or go wild with bowties
• Spice it up – A pinch of crushed red pepper flakes adds nice heat
• Bacon bonus – Because everything’s better with crispy bacon on top

The beauty? It’s still that same creamy comfort food at heart!

Serving Suggestions

This creamy pasta deserves equally amazing sides! My go-tos? Crispy garlic bread for dunking in that luscious sauce, or a simple arugula salad with lemon vinaigrette to cut through the richness. For weeknights, I’ll sometimes just grab some sliced cucumbers and cherry tomatoes – fresh crunch is all you really need next to this cheesy masterpiece!

Storage and Reheating Instructions

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow! Warm it in a skillet over medium-low heat, stirring in a splash of milk or reserved pasta water to bring back that creamy texture. Microwaving works too – just cover and heat in 30-second bursts, stirring between each one.

Nutritional Information

One serving of this creamy velveeta chicken linguine (about 1¼ cups) packs around 550 calories, with 35g of protein, 30g of carbs, and 35g of fat. Keep in mind, these values can vary depending on the brands of ingredients you use. It’s indulgent, but hey – comfort food is worth it!

Frequently Asked Questions