Description

Tender golden-seared chicken served over linguine coated in a luxuriously creamy Velveeta and mozzarella garlic sauce. Perfect for a comforting weeknight dinner or a special occasion pasta night.

Ingredients

2 chicken breast fillets

12 oz linguine pasta

8 oz Velveeta cheese, cubed

1 cup mozzarella cheese, shredded

4 cloves fresh garlic, minced

3 tbsp butter

1 cup heavy cream

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

2 tbsp fresh parsley, chopped

Instructions

1. Season chicken with salt and pepper. Heat olive oil and 1 tbsp butter in a large non-stick skillet. Sear chicken until golden and cooked through. Remove and keep warm.

2. In a large pot, boil salted water and cook linguine until al dente. Drain, reserving 1/2 cup pasta water.

3. In the same skillet, melt remaining butter and sauté garlic until fragrant. Add heavy cream and slowly stir in Velveeta until melted and smooth.

4. Reduce heat and stir in mozzarella until fully melted and sauce is creamy.

5. Toss linguine with sauce, adding pasta water if needed. Slice chicken and place on top. Garnish with parsley and serve hot.

Notes

For extra flavor, add a pinch of red pepper flakes to the sauce.

Freshly shredded mozzarella melts smoother than pre-packaged.

Reheat leftovers gently with a splash of milk or cream to keep sauce silky.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course – Pasta
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate (approx.)
Calories: 620
Sugar: 4g
Sodium: 780mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 38g
Cholesterol: 125mg

Keywords: Creamy Velveeta Chicken Linguine, Mozzarella Garlic Sauce, Chicken Pasta