There’s something magical about a bowl of creamy, cheesy pasta that just feels like a hug in food form. My chicken creamy Velveeta bowtie pasta with mozzarella garlic sauce has been my go-to comfort dish for years—it’s the recipe I make when I need to feed a crowd fast or when my kids beg for “the good pasta.” The velvety Velveeta melts into the most luxurious sauce, while the garlic and mozzarella add just the right punch of flavor. I swear, every time I make this, someone ends up scraping the pot clean with a piece of bread. It’s that kind of dish—simple, satisfying, and impossible to resist.
Table of Contents
Why You’ll Love This Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce
Trust me, this dish is a game-changer. Here’s why it’s going to become your new favorite:
- Quick & Easy: Ready in just 30 minutes—perfect for busy weeknights.
- Creamy Dreamy: The Velveeta creates the smoothest, richest sauce you’ll ever taste.
- Flavor Explosion: Garlic and mozzarella take it to the next level—so savory, so satisfying.
- Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds.
- Versatile: Use rotisserie chicken or swap ingredients to make it your own.
It’s comfort food at its finest, and I promise, you’ll be hooked after one bite!
Ingredients for Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce
Gather these simple ingredients—trust me, they come together like magic:
- 2 cups cooked chicken, shredded (I love using leftover rotisserie chicken for this!)
- 8 oz bowtie pasta (those little butterflies hold the sauce perfectly)
- 1 cup Velveeta cheese, cubed (don’t skip this—it’s the secret to that creamy texture)
- 1 cup mozzarella cheese, shredded (for that gorgeous cheesy pull)
- 2 cloves garlic, minced (fresh is best, but ½ tsp garlic powder works in a pinch)
- 1 cup milk (whole milk makes it extra rich, but any kind works)
- 2 tbsp butter (salted or unsalted—your choice)
- Salt and pepper to taste (I’m generous with both)
Ingredient Notes & Substitutions
No stress if you need to swap things! Here’s how to make it work:
- Chicken: Rotisserie chicken saves time, or use leftover grilled chicken. Even canned chicken works in a hurry!
- Milk: Almond or oat milk keeps it lower lactose, but the sauce will be slightly thinner.
- Pasta: Penne or shells work if you don’t have bowties—just pick something with nooks for the sauce.
- Spice it up: Add a pinch of red pepper flakes with the garlic if you like heat.
The beauty of this recipe? It’s forgiving. Use what you’ve got!
Print
Creamy Velveeta Bowtie Pasta with Chicken in Just 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
A comforting dish combining tender chicken, creamy Velveeta, and bowtie pasta, topped with a rich mozzarella garlic sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz bowtie pasta
- 1 cup Velveeta cheese, cubed
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Cook the bowtie pasta according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Add milk and Velveeta cheese to the saucepan. Stir until the cheese is fully melted and the sauce is smooth.
- Add shredded chicken and cooked pasta to the sauce. Mix well to combine.
- Sprinkle shredded mozzarella cheese on top. Cover the saucepan and let it sit for 2-3 minutes until the cheese melts.
- Serve hot and enjoy.
Notes
- You can use rotisserie chicken for added convenience.
- Adjust the garlic amount to suit your taste.
- For a spicier version, add a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
How to Make Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce
Ready to make the creamiest, dreamiest pasta ever? Follow these simple steps—I promise it’s easier than you think! Just take it one step at a time, and you’ll have a bubbling pot of cheesy goodness in no time.
Step 1: Cook the Pasta
First, grab a big pot of salted boiling water and cook your bowtie pasta until it’s just al dente (that’s usually about 1 minute less than the package says). Drain it well—but don’t rinse! You want that starch to help the sauce cling later.
Step 2: Prepare the Garlic Cheese Sauce
Now, the magic happens! Melt butter in a saucepan over medium heat and add your minced garlic. Let it sizzle for about 30 seconds—just until your kitchen smells amazing. Pour in the milk and add those Velveeta cubes. Stir constantly with a whisk until the cheese melts into the smoothest sauce you’ve ever seen. No lumps allowed here!
Step 3: Combine & Melt Mozzarella
Time to bring it all together! Dump in your cooked pasta and shredded chicken, stirring until everything’s coated in that velvety sauce. Now sprinkle the mozzarella on top, cover the pan, and let it sit for 2-3 minutes off the heat. This is the secret to getting that perfect melted cheese blanket—no stirring, just patience!
Tips for Perfect Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce
Want to take this dish from great to unreal? Here are my tried-and-true secrets:
- Save that pasta water! Before draining, scoop out ½ cup—it’s liquid gold for thinning the sauce if needed.
- Garlic lover? Double it! Just sauté until fragrant to avoid bitterness.
- For extra richness, swap ¼ cup milk with heavy cream—your taste buds will thank you.
- Spice it up with a pinch of red pepper flakes or smoked paprika when adding the garlic.
- Let it rest 5 minutes before serving—the sauce thickens perfectly.
Little tweaks, huge flavor payoff!
Serving Suggestions for Chicken Creamy Velveeta Bowtie Pasta
This pasta is a meal all on its own, but you know I can’t resist adding a little something extra! My go-to? Crispy garlic bread for dipping into that creamy sauce—it’s mandatory in my house. A fresh green salad with lemon vinaigrette cuts through the richness perfectly. Or keep it simple with roasted veggies on the side. Honestly? Even straight from the pot works for me—no judgment here!
Storage & Reheating Instructions
Leftovers? Lucky you! Store this pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and warm it gently on the stove over low heat—stirring often keeps it creamy. Microwaving works too (cover with a damp paper towel to prevent drying out), but the stovetop method keeps that velvety texture just right!
Nutritional Information
Just so you know, these values are estimates—your exact numbers might vary based on brands and tweaks. For one hearty serving of this cheesy goodness (about ¼ of the recipe), you’re looking at:
- Calories: 450
- Protein: 30g (hello, muscle fuel!)
- Carbs: 40g
- Fat: 18g
Not bad for a dish that tastes this indulgent, right? The Velveeta adds some sodium (800mg per serving), so go easy on the salt if you’re watching that. But hey—comfort food isn’t meant to be perfect, just delicious!
FAQs About Chicken Creamy Velveeta Bowtie Pasta with Mozzarella Garlic Sauce
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
Can I use a different pasta?
Absolutely! Farfalle (bowties) are fun, but penne, shells, or rotini work great—just pick something with curves or ridges to hold that creamy sauce.
How can I make it spicier?
Easy! Add ¼ tsp red pepper flakes with the garlic, or stir in a dash of hot sauce when you add the milk. My husband loves it with diced jalapeños!
Can I make this ahead?
You bet—just undercook the pasta slightly. Reheat with extra milk to loosen the sauce. The flavors actually get better!
No Velveeta—what can I use?
In a pinch, American cheese works, but the texture won’t be as velvety. Or mix cream cheese with cheddar for a similar melt.
Still stumped? Ask me anything—I’ve made this a hundred ways!
Rate This Recipe
Did you make this creamy, dreamy pasta? I’d love to hear how it turned out! Leave a comment or rating below—it means the world to me and helps others find this recipe too!