Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

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There’s just something deeply comforting about a creamy pasta dish paired with seasoned, juicy chicken that’s been perfectly seared. This Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce is my go-to when I want something indulgent but not overly complicated. It checks all the boxes: cheesy, rich, flavorful, and incredibly satisfying. The Velveeta melts into the sauce like a dream, giving it that unmistakable smoothness, while the garlic and mozzarella add bold flavor that clings beautifully to every strand of linguine.

The chicken is seasoned with a blend of spices that brings out a smoky, slightly sweet bite, with a crispy outer layer that locks in the juices. When you slice into it, the edges are golden and glistening, while the inside stays moist. Paired with the creamy linguine, every bite feels like restaurant-level comfort food made right in your kitchen. Whether it’s a special dinner or just a midweek treat, this dish never disappoints.


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

  • Bold Flavor in Every Bite: From the creamy, garlicky cheese sauce to the crispy, spiced chicken, this dish packs punch.
  • Weeknight Friendly: It may look gourmet, but it comes together easily and quickly, especially if you prep while the pasta cooks.
  • Kid and Crowd Approved: Velveeta and mozzarella are a dreamy duo even picky eaters can’t resist.
  • One Plate Wonder: Serve it with a side salad or garlic bread and dinner’s done.
  • Leftovers (if any!) are Delicious: The flavors deepen overnight, making it just as good the next day.

What Kind of Pasta Should I Use for Creamy Velveeta Chicken Linguine?

Linguine is the star here, and for good reason—it’s flat, sturdy, and ideal for holding onto creamy sauces like this luscious mozzarella garlic blend. But if you’re out of linguine or simply want to switch things up, feel free to explore. Fettuccine, tagliatelle, or even spaghetti will work just fine. The goal is to choose a pasta shape that holds onto that thick, cheesy sauce so each forkful delivers maximum flavor. Just steer clear of smaller, hollow pastas like penne or rigatoni in this case—they don’t quite give you the same creamy bite in every strand.


Options for Substitutions

Sometimes you’ve got to work with what’s in your kitchen—and this recipe is pretty forgiving.

  • Velveeta Swap: Don’t have Velveeta? Cream cheese and a bit of shredded cheddar can mimic that silky texture and rich taste.
  • Mozzarella Substitute: If mozzarella isn’t available, try provolone or Monterey Jack for a similarly smooth melt.
  • Garlic Options: Fresh minced garlic is best, but garlic powder can be used in a pinch (about ½ teaspoon).
  • Chicken Choices: Boneless skinless chicken breasts work beautifully, but thighs add more juiciness. You can even use pre-cooked rotisserie chicken for a shortcut.
  • Heavy Cream: No heavy cream? Try half-and-half or a mix of milk and butter (though the sauce may be a bit thinner).
  • Gluten-Free Option: Just swap in your favorite gluten-free pasta and ensure your seasoning is gluten-free too.

Ingredients for Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

Each ingredient in this recipe plays a specific role in creating a rich, flavorful, and satisfying dish. Here’s what you’ll need and why it matters:

  • Linguine Pasta – The perfect shape to catch and cling to the creamy cheese sauce. It brings texture and heartiness to the meal.
  • Boneless Skinless Chicken Breasts – Lean yet juicy when cooked right, they provide protein and soak up the seasoning beautifully.
  • Velveeta Cheese – This gives the sauce its iconic creamy texture and mild, velvety taste that coats the pasta like a dream.
  • Mozzarella Cheese – Adds that irresistible stretch and gooey texture while balancing out the sharpness of the Velveeta.
  • Fresh Garlic – Essential for building depth and aroma in the sauce; it cuts through the richness with a warm, savory bite.
  • Heavy Cream – Brings luscious body to the sauce and helps everything meld together into a silky consistency.
  • Butter – Used for both searing the chicken and enriching the sauce, adding that deep, indulgent flavor.
  • Olive Oil – Helps create that crispy, golden crust on the chicken while keeping it moist inside.
  • Paprika – Gives the chicken a subtle smokiness and vibrant color.
  • Garlic Powder and Onion Powder – Layers in more flavor on the chicken without overpowering the dish.
  • Salt and Black Pepper – Classic seasoning to balance and enhance all the other flavors.
  • Fresh Parsley (for garnish) – Brings a pop of color and freshness to finish the dish.

Step 1: Cook the Linguine

Start by bringing a large pot of salted water to a boil. Add the linguine and cook until al dente, according to the package instructions—usually around 9 to 11 minutes. Drain and set aside, but reserve about ½ cup of pasta water for later. This starchy liquid helps loosen the sauce if needed.


Step 2: Season and Cook the Chicken

While the pasta is boiling, season your chicken breasts generously with salt, black pepper, paprika, garlic powder, and onion powder. Heat a combination of butter and olive oil in a large skillet over medium-high heat. Once hot, sear the chicken on both sides for about 5–6 minutes each, or until golden brown and fully cooked. Transfer to a plate and let it rest for a few minutes before slicing into thick strips.


Step 3: Make the Mozzarella Garlic Sauce

In the same skillet, reduce the heat to medium. Add a bit more butter if needed and sauté the minced garlic until fragrant—about 1 minute. Pour in the heavy cream and stir, scraping up any flavorful bits from the bottom of the pan. Add the Velveeta, cut into small cubes, and stir until melted and smooth. Toss in the shredded mozzarella and stir until the sauce is creamy and thick.


Step 4: Combine Pasta and Sauce

Add the drained linguine to the skillet with the cheese sauce. Use tongs to toss and coat the pasta evenly. If the sauce feels too thick, add a splash or two of the reserved pasta water until you reach your desired consistency.


Step 5: Plate and Garnish

Transfer the creamy linguine to a large serving platter. Arrange the sliced chicken over the top or to the side. Sprinkle with fresh chopped parsley for a pop of color and brightness. Serve hot, and watch it disappear.


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

This dish comes together in about 35–40 minutes from start to finish, making it perfect for a hearty weeknight dinner that doesn’t take all evening. Here’s the breakdown:

  • Pasta Cooking Time: 9–11 minutes
  • Chicken Cooking Time: 10–12 minutes (depending on thickness)
  • Sauce Prep & Combine: 10–15 minutes

You can multitask by cooking the pasta while the chicken sears, then use that same skillet to build the sauce—no extra dishes, no wasted time.


Tips for Perfect Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

  • Don’t Overcook the Chicken: Keep an eye on it and use a meat thermometer if needed (165°F internal temperature is ideal). Let it rest before slicing to lock in the juices.
  • Use Room Temperature Dairy: Velveeta, mozzarella, and cream melt and blend better when not cold from the fridge.
  • Cook Pasta to Al Dente: Slightly firm noodles hold up better in the creamy sauce and won’t turn mushy.
  • Add Cheese Gradually: Especially the mozzarella—adding it all at once can make the sauce stringy. Stir in slowly and melt evenly.
  • Reserve Pasta Water: That little bit of starchy water is liquid gold for adjusting sauce thickness. Don’t skip it!
  • Finish with Fresh Herbs: A sprinkle of fresh parsley or even basil at the end brightens up the richness of the dish.

Watch Out for These Mistakes While Cooking

Even a dish as comforting and forgiving as Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce can go sideways if you’re not careful. Keep these common pitfalls in mind to avoid a kitchen letdown:

  • Overheating the Cheese Sauce: Too much heat can cause the cheese to separate or become gritty. Keep it on medium and stir gently.
  • Dry Chicken: Cooking the chicken too long or slicing it right after searing can make it dry. Let it rest 5 minutes before cutting.
  • Skipping Pasta Water: Adding a bit of starchy water helps emulsify and smooth out the sauce—don’t drain your pot without saving some!
  • Using Cold Cheese: This can cause clumping or uneven melting. Let the Velveeta and mozzarella sit out while prepping the other ingredients.
  • Crowding the Skillet: Give the chicken room to sear. Overcrowding steams it instead of creating that flavorful golden crust.
  • Undersalting the Pasta Water: A bland base leads to a flat dish. Your pasta water should be as salty as the sea.

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

This rich and creamy pasta dish pairs beautifully with lighter, crunchy, or acidic sides to balance out the richness.

Classic Caesar Salad

Crisp romaine, creamy dressing, crunchy croutons—this salad brings freshness and bite that contrasts the cheesy sauce perfectly.

Garlic Bread or Cheesy Breadsticks

You can never go wrong with bread to soak up the last bits of sauce. A crusty garlic loaf or soft breadsticks are ideal.

Roasted Broccoli

Toss broccoli with olive oil, salt, and a bit of lemon juice. Roast until crispy at the edges. It brings color and balance to your plate.

Tomato Cucumber Salad

Bright, juicy, and refreshing—this salad cuts through the richness of the linguine with a welcome burst of acidity.

Sautéed Green Beans with Garlic

Quick, easy, and flavorful. A splash of lemon and toasted almonds will elevate them even more.

Sparkling Water with Citrus

Something fizzy and light can be a great palate cleanser during a cheesy meal. Add fresh lime or lemon wedges.

A Glass of Chardonnay

If you’re serving wine, a buttery Chardonnay complements the creamy cheese sauce beautifully without overpowering the dish.


Storage Instructions

Leftovers of Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce are just as crave-worthy the next day—if not more. Here’s how to store them properly:

  • Refrigeration: Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days.
  • Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of milk or cream to loosen the sauce as it reheats. The microwave works too—just cover it and heat in short bursts, stirring in between.
  • Freezing: Not recommended. The cheese sauce tends to separate and turn grainy once thawed, so it’s best enjoyed fresh or from the fridge within a few days.

Estimated Nutrition

Here’s a general estimate for one serving (assuming the recipe makes 4 servings). Keep in mind, values may vary depending on exact ingredient brands and portion sizes:

  • Calories: ~720
  • Protein: 45g
  • Fat: 38g
  • Saturated Fat: 19g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 980mg
  • Cholesterol: 165mg

This is a hearty, protein-packed meal with rich cheese and cream, so it’s definitely an indulgent option—perfect when you want something that feels comforting and satisfying.


Frequently Asked Questions

What’s the difference between Velveeta and regular cheddar cheese?

Velveeta is a processed cheese product designed to melt smoothly without separating or curdling. It gives the sauce a creamy, silky texture that cheddar can’t always match, especially when heat isn’t controlled perfectly.


Can I make this recipe ahead of time?

You can prep elements ahead—cook and slice the chicken, boil the pasta, and even make the sauce. But for best texture, combine everything just before serving. Reheated sauce may thicken or separate slightly.


Is this dish too rich for kids?

Not at all! Most kids love the mild taste of Velveeta and mozzarella. Just skip extra garlic or pepper if your little ones are sensitive to bold flavors.


Can I make this dish lighter?

Yes! Swap heavy cream with half-and-half, use less butter, and try a reduced-fat cheese blend. You can also add more veggies (like spinach or mushrooms) to bulk it up and balance the richness.


What other meats could I use instead of chicken?

Shrimp, turkey cutlets, or even sliced sausage work well. Just be sure to adjust cooking times based on the protein you choose.


How do I keep the cheese sauce from getting stringy?

Add mozzarella slowly and stir continuously over low to medium heat. Avoid high heat, which can break down the proteins and cause clumping or stringiness.


Can I add vegetables to the sauce?

Absolutely! Sautéed spinach, mushrooms, cherry tomatoes, or even peas can be folded in right before mixing with the pasta for added color and nutrients.


What’s the best wine pairing with this dish?

A buttery Chardonnay or a crisp Pinot Grigio works beautifully with the creamy sauce. If you prefer red, go with something light like Pinot Noir.


Conclusion

Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce is the kind of comfort food you come back to again and again. It’s rich, cheesy, and full of flavor—yet surprisingly simple to make. Whether you’re cooking for family, hosting guests, or just indulging in a cozy night in, this dish checks every box. With its gooey cheese sauce, perfectly seasoned chicken, and that satisfying bite of pasta, it brings restaurant-quality flavor to your kitchen with minimal fuss.

When you want a dinner that’s easy to love and hard to forget—this one’s it.


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Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

  • Author: Sally Thompson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Description

If you’re craving something rich, cheesy, and comforting, this Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce is your answer. Tender seasoned chicken breasts are seared to perfection, served over linguine smothered in a smooth, garlicky cheese sauce made with Velveeta and mozzarella. This easy dinner idea delivers bold flavor, irresistible creaminess, and is perfect for cozy nights, dinner parties, or when you need quick comfort food that feels gourmet. Whether you’re looking for new pasta recipes, quick meals, or indulgent food ideas, this one satisfies on all levels.


Ingredients

Scale

400g linguine pasta

2 boneless skinless chicken breasts

1 tablespoon olive oil

2 tablespoons butter (divided)

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper to taste

2 cloves garlic (minced)

1 cup heavy cream

1½ cups Velveeta cheese (cubed)

1 cup shredded mozzarella cheese

2 tablespoons fresh parsley (chopped, for garnish)


Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente (9–11 minutes). Reserve ½ cup of pasta water, then drain the rest.

2. Season chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.

3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove from heat and let rest before slicing.

4. In the same skillet, add remaining 1 tablespoon butter and sauté minced garlic over medium heat for 1 minute.

5. Pour in heavy cream and stir, scraping up any brown bits from the pan. Add cubed Velveeta and stir until fully melted and smooth.

6. Slowly add shredded mozzarella, stirring constantly to avoid clumping. Keep the heat on medium to prevent curdling.

7. Add cooked linguine into the sauce and toss to coat. Add a splash of reserved pasta water to loosen sauce if needed.

8. Slice chicken and serve on top of or beside the pasta.

9. Garnish with chopped parsley and serve hot.


Notes

Let the cheese come to room temperature before adding to avoid clumps in your sauce.

Rest the chicken for 5 minutes before slicing to keep it juicy.

Save and use pasta water to thin the sauce without sacrificing flavor.


Nutrition

  • Serving Size: 1 plate
  • Calories: 720
  • Sugar: 5g
  • Sodium: 980mg
  • Fat: 38g
  • Saturated Fat: 19g
  • Unsaturated Fat: 16g
  • Trans Fat: 0.5g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 45g
  • Cholesterol: 165mg

Keywords: creamy pasta, Velveeta recipe, chicken linguine, cheesy dinner, quick comfort food

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