Creamy Garlic Butter Chicken Rotini combines tender chicken, buttery garlic, rotini pasta, and a rich Velveeta mozzarella cheese sauce for an easy, comforting family dinner.
This Garlic Butter Chicken Rotini is the kind of comforting pasta dinner that comes together quickly and tastes wonderfully rich and creamy. Tender pieces of seasoned chicken are cooked in garlic butter, tossed with rotini, and coated in a smooth Velveeta mozzarella cheese sauce.
It’s an easy weeknight meal that the whole family can enjoy.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta
- 12 oz rotini pasta
- ½ teaspoon salt, for the pasta water
- ½ cup reserved pasta water
For the Cheese Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup milk
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
Optional Garnish
- Fresh parsley, chopped
- Extra Parmesan
- Red pepper flakes
- Freshly cracked black pepper
Instructions
1. Cook the Rotini
Bring a large pot of salted water to a boil.
Add the rotini and cook according to the package directions until al dente.
Before draining, reserve about ½ cup of the pasta water.
Drain the pasta and set it aside.
2. Season the Chicken
Place the chicken pieces in a bowl.
Add Italian seasoning, paprika, salt, and black pepper. Toss until the chicken is evenly coated.
3. Cook the Garlic Butter Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Transfer the chicken to a plate and set aside.
4. Make the Cheese Sauce
Reduce the heat to medium.
Add 2 tablespoons of butter to the same skillet.
Add the minced garlic and cook for about 30 seconds.
Pour in the milk and stir gently.
Add the cubed Velveeta and continue stirring until it melts into a smooth sauce.
Add the shredded mozzarella and Parmesan gradually, stirring until melted and creamy.
Season with Italian seasoning and black pepper.
If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
5. Combine Everything
Return the cooked chicken to the skillet.
Add the drained rotini and gently toss everything together until the pasta is completely coated with the cheese sauce.
Cook for another 1–2 minutes over low heat.
If necessary, add another splash of pasta water to keep the sauce creamy.
Serving Suggestions
Transfer the pasta to serving bowls and garnish with fresh parsley and additional Parmesan cheese.
For a little heat, sprinkle red pepper flakes over the top.
This pasta pairs well with:
- Garlic bread
- Steamed broccoli
- Roasted vegetables
- Green salad
- Sautéed spinach
Tips for the Creamiest Sauce
Don’t overcook the pasta. Slightly firm rotini holds the sauce better.
Reserve pasta water. The starchy water helps loosen the cheese sauce and gives it a smoother consistency.
Keep the heat low when adding cheese. Excessively high heat can cause cheese sauces to become grainy or oily.
Use freshly shredded mozzarella when possible. It generally melts more smoothly than some pre-shredded varieties.
Adjust the consistency before serving. Cheese sauces thicken as they cool, so add a small amount of pasta water if needed.
Variations
Add Vegetables
Stir in broccoli, spinach, peas, mushrooms, or bell peppers for extra flavor and texture.
Make It Spicy
Add ¼–½ teaspoon of red pepper flakes or a little cayenne pepper to the chicken seasoning.
Use Different Protein
You can substitute the chicken with cooked shrimp, turkey, or leftover roasted chicken.
Make It Extra Cheesy
Add a little extra mozzarella or Parmesan just before serving for an even richer finish.
Storage and Reheating
Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
When reheating, add a splash of milk or water and warm gently. Stir frequently to help loosen the cheese sauce.
Final Thoughts
This Garlic Butter Chicken Rotini in Velveeta Mozzarella Cheese Sauce is creamy, cheesy, savory, and satisfying. The combination of garlic butter chicken and smooth cheese-coated rotini makes it an excellent choice for a quick family dinner or cozy weekend meal.