Description
A creamy and cheesy chicken fettuccine dish with a rich garlic-infused Velveeta cheese sauce.
Ingredients
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 cup Velveeta cheese, cubed
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp butter
- 1/4 tsp paprika
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Cook chicken until no longer pink. Remove from pan.
- In the same pan, melt butter. Add garlic and sauté for 30 seconds.
- Reduce heat to low. Add Velveeta, milk, Parmesan, salt, pepper, and paprika. Stir until smooth.
- Return chicken to the pan and mix with the sauce.
- Toss cooked fettuccine in the sauce until well coated.
- Serve hot.
Notes
- For extra creaminess, add a splash of heavy cream.
- Add steamed broccoli or mushrooms for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American