Name: Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American Comfort
Ingredients: 12 oz rigatoni pasta; 2 cups cooked chicken, shredded or chopped; 8 oz Velveeta cheese, cubed; 1 cup shredded mozzarella cheese; 2 tablespoons butter; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups whole milk or half-and-half; ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon Italian seasoning (optional); 1 tablespoon chopped parsley or basil (for garnish)

I love comfort food that comes together in one skillet, feels indulgent, and still gives you enough leftovers to make your week easier. That’s exactly what this Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce delivers. I stumbled upon this combo while trying to clean out my fridge—Velveeta, leftover chicken, and a block of mozzarella—and what came out of it was a dish so rich and satisfying, I knew I had to write it down. The creamy garlic sauce ties it all together with the rigatoni catching every drop. It’s pure gold.

What makes this pasta dish stand out is its unapologetically cheesy soul. We’re talking melty Velveeta folded into a smooth garlic cream sauce with melted mozzarella for that extra stretch. Add tender bites of chicken, the chewy texture of rigatoni, and a simple mix of pantry spices—this is what cozy dinner dreams are made of. It’s not just dinner, it’s a moment of “wow, I needed this.”

Why You’ll Love This Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

Ultra-creamy and cheesy: Velveeta and mozzarella make a duo that’s hard to beat. Expect a sauce that’s luscious and satisfying.
Perfect for busy nights: A lot of flavor with very little fuss. Especially if you use pre-cooked chicken.
Family-approved: This dish is kid-friendly and crowd-pleasing, whether it’s a weeknight dinner or weekend indulgence.
Customizable: You can easily swap proteins, adjust the spice level, or sneak in some veggies.
Leftovers reheat like a dream: The sauce stays creamy, not clumpy—so it’s just as good the next day.

What Kind of Pasta Works Best for Creamy Velveeta Chicken Rigatoni?

Rigatoni is my top pick for this recipe because those thick ridges hold onto the sauce like a dream. The tube shape allows the creamy Velveeta and garlic sauce to sneak inside each piece, giving you flavor in every bite. But if you’re out of rigatoni, don’t panic. Penne, ziti, or even rotini are solid alternatives. Just go with a sturdy pasta that can stand up to a rich, heavy sauce—avoid anything too thin or delicate like angel hair.

If you’re in the mood for something a little different, try using shells. They scoop up the cheesy sauce perfectly, especially the larger varieties. Just keep an eye on the cooking time; you want your pasta al dente so it doesn’t turn to mush once mixed into the sauce.

Options for Substitutions

Chicken
No cooked chicken on hand? Use rotisserie chicken for convenience or swap it with turkey, sausage, or even ground beef. For a vegetarian version, go with sautéed mushrooms or roasted cauliflower.

Velveeta
Velveeta is smooth and creamy, but if you’re not a fan, you can use American cheese or a mix of cream cheese and cheddar. Just keep in mind, the texture might not be quite as silky.

Mozzarella
Whole milk mozzarella melts beautifully, but shredded low-moisture works too. You can even add a sprinkle of parmesan or provolone for more flavor depth.

Milk or Cream
I usually go with whole milk, but half-and-half or heavy cream makes the sauce even richer. For a lighter option, 2% milk works fine—just simmer it a bit longer to thicken the sauce.

Garlic
Fresh minced garlic is ideal, but garlic powder will work in a pinch. Start with ½ teaspoon and adjust to taste.

Pasta
If you’re avoiding gluten, go for a gluten-free pasta that holds shape. Chickpea or lentil-based options work better than rice-based ones in this creamy sauce.

Ingredients for Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

Rigatoni pasta
This sturdy, ridged pasta is ideal for soaking up thick, creamy sauces and holding bits of chicken and cheese in every bite.

Cooked chicken (shredded or chopped)
A great way to use up leftovers or a rotisserie chicken. It adds protein and makes the dish feel complete and hearty.

Velveeta cheese
Melt-in-your-mouth creamy, Velveeta is the key to that smooth, velvety texture that defines this dish.

Mozzarella cheese (shredded)
Brings in that gooey, stretchy quality we all crave in a cheesy pasta bake. It also balances the Velveeta with a more subtle flavor.

Butter
Used to sauté the garlic and add richness to the sauce right from the start.

Garlic (minced)
Garlic lays the flavor foundation for the entire dish. It infuses the sauce with savory depth and pairs perfectly with both cheeses.

All-purpose flour
A little flour helps thicken the sauce without needing to rely on heavy cream alone.

Whole milk or half-and-half
Provides the creamy base that brings the cheese and garlic together. Adjust according to your preferred richness level.

Salt and black pepper
Basic but essential for seasoning the sauce and bringing out the natural flavors in the cheese and chicken.

Italian seasoning (optional)
Adds a subtle herby backdrop that lifts the flavor just enough without overwhelming the creamy, cheesy core.

Parsley or basil (for garnish)
A sprinkle of fresh herbs at the end adds color and a pop of freshness to contrast the richness of the dish.

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water.

Step 2: Sauté the Garlic

In a large skillet or sauté pan, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant, stirring frequently to prevent it from burning.

Step 3: Make the Roux

Sprinkle the flour over the melted butter and garlic. Stir constantly for about 1 minute to create a smooth paste. This step thickens the sauce and ensures it stays creamy, not runny.

Step 4: Add the Milk

Slowly pour in the milk or half-and-half while whisking to avoid lumps. Continue whisking and simmer the mixture for 3–5 minutes, or until it thickens slightly and coats the back of a spoon.

Step 5: Melt the Velveeta

Reduce heat to low. Add the cubed Velveeta and stir gently until fully melted and smooth. Don’t rush this part—let the cheese melt slowly so the sauce stays silky.

Step 6: Stir in the Chicken and Mozzarella

Add your cooked, shredded chicken and most of the shredded mozzarella (reserve a bit for topping later if desired). Stir until the chicken is heated through and the mozzarella is nicely melted into the sauce.

Step 7: Combine with Pasta

Add the drained rigatoni into the skillet. Toss everything together until the pasta is fully coated with the cheesy garlic sauce. If the sauce is too thick, add a splash or two of reserved pasta water to loosen it up.

Step 8: Serve or Bake

You can serve it straight from the skillet for a creamy stovetop version. Or, transfer it to a baking dish, sprinkle with extra mozzarella, and broil for 2–3 minutes until golden and bubbly on top.

How Long to Cook Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

The full process from start to finish takes about 30–35 minutes:

Boiling the pasta: 10–12 minutes
Making the sauce: 10 minutes
Combining everything: 5 minutes
Optional broil time: 2–3 minutes for a bubbly, golden top

If you’ve got pre-cooked chicken, this dish moves quickly. And since it’s mostly a stovetop meal, there’s no lengthy baking time unless you want that crispy finish.

Tips for Perfect Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce

Use fresh garlic for the most flavorful sauce. Garlic powder works in a pinch, but fresh makes all the difference.
Cube the Velveeta before adding it to help it melt evenly and avoid clumps.
Don’t overcook the pasta. You want it al dente, since it’ll absorb more moisture once mixed with the sauce.
Reserve pasta water before draining—it’s a secret weapon for adjusting sauce thickness without diluting flavor.
Keep the heat low when melting cheese. Velveeta and mozzarella both like gentle heat; high heat can break the sauce and make it grainy.
Add mozzarella gradually. Dumping it in all at once can lead to stringy clumps—stir it in slowly for a smooth finish.
Taste before serving. Cheese has salt, so wait until the end to add additional seasoning.
Top with herbs like parsley or basil for a little color and freshness that balances the richness.

Watch Out for These Mistakes While Cooking

Boiling the pasta too early: If the pasta sits too long after draining, it can stick together or get mushy. Time it so the pasta finishes just as your sauce is coming together.
Skipping the roux: The flour and butter step might seem minor, but it’s crucial for building a thick, creamy sauce that doesn’t separate.
Using too much heat: High heat can scorch the garlic or cause the cheese to seize up. Keep it low and steady once the cheese goes in.
Overloading the sauce with mozzarella: Too much mozzarella at once can make the sauce stringy instead of smooth. Add it gradually and mix thoroughly.
Not seasoning to taste: Velveeta is salty, but your chicken or milk may not be. Always taste the final dish and adjust salt and pepper as needed.
Forgetting the pasta water: That starchy water helps loosen the sauce without thinning it out too much. Don’t toss it all!
Crowding the skillet: If your pan is too small, the pasta won’t mix well with the sauce. Use a deep sauté pan or mix everything in a large bowl if needed.

What to Serve With Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce?

Garlic Bread

A classic side that’s perfect for scooping up any leftover sauce on your plate.

Simple Green Salad

A crisp salad with a light vinaigrette balances the richness of the pasta and adds freshness.

Roasted Broccoli

Its slightly charred, earthy flavor complements the creamy pasta without overpowering it.

Cherry Tomato Salad

A refreshing side that cuts through the cheese with a pop of acidity and sweetness.

Sautéed Green Beans with Garlic

Easy to make in the same pan while the pasta boils—simple, fresh, and tasty.

Parmesan-Crusted Zucchini

A cheesy yet lighter side that pairs beautifully without feeling repetitive.

Caesar Salad

The creamy dressing and crunchy croutons play well with the texture of the pasta dish.

Lemon Roasted Asparagus

A zing of lemon helps cut the richness and adds a nice brightness to the meal.

Storage Instructions

Got leftovers? This dish stores really well, which is great news for future you. Here’s how to keep it tasting delicious:

Refrigerator: Store any cooled leftovers in an airtight container for up to 4 days. The sauce stays creamy, especially if you reheat it gently.
Freezer: While Velveeta-based sauces aren’t always freezer-friendly, this one holds up better than most. Let the pasta cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it over low heat on the stove or in the microwave with a splash of milk or pasta water to loosen the sauce. Stir occasionally to avoid hot spots and keep the cheese from separating.

Estimated Nutrition

(Based on 1 serving out of 6 total)

Calories: ~580 kcal
Protein: ~32g
Fat: ~28g
Saturated Fat: ~14g
Carbohydrates: ~48g
Fiber: ~2g
Sugar: ~5g
Cholesterol: ~95mg
Sodium: ~890mg

Note: These are approximate values and will vary depending on the brands and measurements you use.

Frequently Asked Questions

What can I use instead of Velveeta?

If you prefer not to use Velveeta, you can swap in a mix of cream cheese and mild cheddar. You’ll still get creaminess with a more natural cheese flavor, though it won’t be quite as smooth.

Can I make this ahead of time?

Yes! Assemble everything, cover tightly, and refrigerate for up to 24 hours before reheating. You may need to add a splash of milk to bring the sauce back to life.

Is this recipe spicy?

Not at all. It’s creamy and mild. But if you want a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Can I use a different protein?

Definitely. Turkey, cooked sausage, ground chicken, or even tofu work well. Just make sure the protein is fully cooked before adding it to the sauce.

Will the sauce thicken as it cools?

Yes, the sauce naturally thickens after sitting for a few minutes. If reheating, just loosen it with milk or a little warm water.

Can I bake this dish like a casserole?

Absolutely. Pour everything into a baking dish, top with extra mozzarella, and broil or bake at 375°F for 10–15 minutes until bubbly and golden.

How do I avoid stringy mozzarella in the sauce?

Add the mozzarella slowly over low heat and stir constantly. Dumping it in all at once or using high heat will make it clump.

Can I use pre-shredded cheese?

You can, but freshly shredded mozzarella melts better and gives a smoother texture. Pre-shredded varieties often contain anti-caking agents that can affect melting.

Conclusion

Creamy Velveeta Chicken Rigatoni with Mozzarella Garlic Sauce is everything you want in a comfort meal: rich, cheesy, satisfying, and ridiculously easy to throw together. It’s the kind of dish that turns a normal dinner into a cozy, flavor-packed experience without needing a long prep list or complicated steps. Whether you’re feeding a family, meal prepping for the week, or just craving a warm bowl of cheesy pasta, this recipe checks every box. Give it a try—your fork will thank you.