Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo Recipe – Cozy, creamy comfort in under an hour

Introduction

Steam rises from the pan, garlic perfume fills the kitchen, and the spoon drags a ribbon of glossy sauce—this is the kind of meal that warms your hands and mood. Right away, I knew this Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo would become a weeknight favorite; it always takes me back to Sunday dinners. If you love one-pan comfort, try my twist on a classic; for a spicier cousin, I sometimes pair it with a creamy Cajun chicken linguine recipe I like: creamy Cajun chicken linguine.

Why You’ll Love This

• Rich, velvety sauce without fussy steps.
• Kid-approved, but grown-up flavor from garlic and Parmesan.
• Ready in roughly 40–50 minutes, perfect for busy nights.
• Uses pantry-friendly ingredients and stretches well for leftovers.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 40–45 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm, confident cooking: follow the cues below and trust your nose and sight.

Ingredients You’ll Need

• 1¼ lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt & black pepper, to taste
• 12 oz rotini pasta
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup chicken broth
• 6 oz Velveeta cheese, cubed
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ½ cup reserved pasta water (as needed)
• Fresh parsley (optional)
• Extra Parmesan (optional)

Chef notes:

• Fresh garlic = bigger flavor.
• Cube Velveeta for faster melting.
• Reserve pasta water to loosen sauce.
• Use unsalted butter to control salt.

How to Make It

1. First, bring a large pot of salted water to a boil. Add rotini and cook until al dente (taste at about 9 minutes). Reserve ½ cup pasta water, then drain and set pasta aside.
2. Meanwhile, season the chicken with garlic powder, smoked paprika, salt, and pepper. Heat olive oil and 2 tbsp butter in a large skillet over medium-high. When the fat shimmers, add chicken.
3. Cook the chicken for 5–7 minutes, stirring occasionally, until golden at the edges and cooked through (internal temp 165°F). Remove the chicken and set aside; leave any browned bits in the pan.
4. Next, lower the heat to medium and melt 3 tbsp butter in the same skillet. Add minced garlic and sauté just until fragrant—about 30 seconds—so it doesn’t brown.
5. Then pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer; you’ll see the sauce thicken in a minute.
6. Add Velveeta cubes and stir steadily until the cheese melts smooth. Mix in grated Parmesan and Italian seasoning, and season to taste. If the sauce looks too thick, add reserved pasta water a little at a time until it reaches a glossy, clingy consistency.
7. Now return the cooked rotini to the skillet and toss to coat. Fold the chicken back in and warm everything together for a minute or two until hot. The sauce should cling to each corkscrew of pasta.
8. Finally, plate hot and garnish with chopped fresh parsley and extra Parmesan. Serve right away while creamy.

For another comfort-style pasta, I sometimes pull inspiration from this crispy chicken fettuccine alfredo recipe for plating ideas.

Kitchen Tips (From My Kitchen)

1. Time-saver: Cube Velveeta and cut chicken ahead to speed dinner prep.
2. Common mistake + fix: If sauce breaks or looks grainy, add a splash of hot pasta water and whisk until smooth.
3. Simple variation: Stir in a pinch of cayenne or smoked paprika for warmth.

Serving Ideas

• Weeknight dinner: Serve with buttered green beans and crusty bread.
• Casual gathering: Spoon into a warm serving dish and let guests help themselves.
• Brunch-ish comfort: Pair with a simple arugula salad dressed in lemon vinaigrette.
• Holiday cozy side: Add roasted mushrooms and wilted spinach.
• Garnish ideas: extra Parmesan, cracked black pepper, or chopped parsley for brightness. Also try it alongside a garlic steak; I love the contrast with garlic sauce for steak.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Sauce and pasta can be frozen, but texture will soften; freeze up to 2 months.
• Reheat: Warm gently on the stove with a splash of milk or reserved pasta water to revive creaminess.
  Leftover idea: Turn into a baked pasta casserole or tuck into a grilled cheese for a decadent sandwich.

FAQs

Q: Can I make this ahead?
A: Yes—cook everything, keep sauce separate, and combine before reheating; this keeps the pasta from soaking up too much sauce.

Q: What can I swap for Velveeta?
A: You can use sharp cheddar plus cream for a similar melt, though the texture will differ. For a lighter twist, cut the Velveeta amount and add more Parmesan. See my take on creamy garlic chicken for sauce ideas.

Q: How do I know the chicken is done?
A: Look for golden edges and clear juices; the center should read 165°F or show no pink.

Q: Can I freeze Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo?
A: You can freeze it, but expect a slight change in texture; reheat slowly and add extra cream or pasta water to refresh the sauce.

Final Thoughts

I love this recipe because it hits that warm, familiar note—cheesy, garlicky, and easy to make on a busy night. Tweak the spices, add veggies, or double it for company; either way, it’s a cozy keeper. Try a batch and tell me how you made it yours—Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo

Conclusion

If you want a one-skillet approach that’s similar in spirit, compare techniques with One-Skillet Chicken Alfredo Pasta – The Kitchn. For a spicier, creamy alternative to serve alongside or after, I recommend Creamy Cajun Chicken Pasta.

Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo

A delightful, creamy meal featuring rotini pasta, chicken, and a rich garlic Parmesan sauce, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 2 tbsp butter plus 3 tbsp for the sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt & black pepper, to taste
• 12 oz rotini pasta
• 1 cup heavy cream
• 3/4 cup chicken broth
• 6 oz Velveeta cheese, cubed
• 1/2 cup grated Parmesan cheese
• 1/2 tsp Italian seasoning
• 1/2 cup reserved pasta water (as needed)
• Fresh parsley (optional)
• Extra Parmesan (optional)

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente (taste at about 9 minutes). Reserve ½ cup pasta water, then drain and set pasta aside.
2. Season the chicken with garlic powder, smoked paprika, salt, and pepper. Heat olive oil and 2 tbsp butter in a large skillet over medium-high.
3. When the fat shimmers, add chicken and cook for 5–7 minutes, stirring occasionally, until golden at the edges and cooked through (internal temp 165°F). Remove the chicken and set aside.
4. Lower the heat to medium and melt 3 tbsp butter in the same skillet. Add minced garlic and sauté just until fragrant—about 30 seconds.

Cooking the Sauce

1. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer; let the sauce thicken.
2. Add Velveeta cubes and stir until the cheese melts smooth. Mix in grated Parmesan and Italian seasoning, and season to taste.
3. If the sauce looks too thick, add reserved pasta water a little at a time until it reaches a glossy consistency.
4. Return the cooked rotini to the skillet and toss to coat. Fold the chicken back in and warm everything together.

Serving

1. Plate hot and garnish with chopped fresh parsley and extra Parmesan. Serve immediately while creamy.

Notes

Store leftovers in an airtight container for 3–4 days. The sauce and pasta can be frozen for up to 2 months, though texture may change upon reheating. For variation, stir in cayenne for extra heat.