Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo

Introduction

Steam rises from the pot and the kitchen smells like butter, garlic, and warm Parmesan — the kind of smell that makes you slow down. Tonight I made Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo, and that ribbon of creamy sauce clinging to the rotini always takes me back to Sunday dinners. If you like rich garlic flavors, try a similar twist in my garlic Parmesan chicken skillet for another cozy meal.

This always takes me back to Sunday dinners.

Why You’ll Love This

• Quick weeknight dinner — ready in about 30–40 minutes.
• Kid-friendly, creamy texture with just a hint of smoky paprika.
• Budget-wise: a little Velveeta stretches into a lot of sauce.
• Easy to meal-prep: keeps well and reheats nicely.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: 30–35 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm and simple — if you can boil pasta and sauté chicken, you’ve got this.

Ingredients You’ll Need

• 1 1/4 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt & black pepper, to taste
• 12 oz rotini pasta
• 3 tbsp butter
• 4 cloves garlic, minced
• 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 garnish)
• Extra Parmesan (optional garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Reserve pasta water to loosen sauce.

Also see my take on cheesy garlic chicken wraps for a handheld version.

How to Make It

1. First, bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain and set aside. You want the pasta slightly firm.
2. Meanwhile, season chicken with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
3. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high. When butter foams, add chicken. Sear until edges turn golden and pieces register 165°F, about 5–7 minutes. The sizzle and brown bits mean flavor. Remove chicken and set aside.
4. Reduce heat to medium. In the same skillet, melt 3 tbsp butter and add minced garlic. Sauté until fragrant, about 30 seconds; do not let it burn.
5. Next, pour in chicken broth and heavy cream, stirring to combine. Simmer gently until the mixture warms and starts to thicken.
6. Add Velveeta cubes, stirring constantly until the sauce becomes smooth and glossy. Then stir in grated Parmesan and Italian seasoning. Taste, then adjust salt and pepper.
7. Add cooked rotini to the skillet and toss to coat. If the sauce seems too thick, add reserved pasta water a splash at a time until it reaches a silky consistency.
8. Finally, return the chicken to the skillet and stir gently to combine. Heat through for a minute. The chicken should look glossy and the sauce should cling to each rotini spiral.
9. Plate hot and garnish with chopped fresh parsley and extra Parmesan. Serve right away.

For another creamy pasta idea, try my spin on easy chicken tetrazzini sometime.

Kitchen Tips (From My Kitchen)

1. Time-saver: Cube chicken ahead and refrigerate for quicker weeknight cooking.
2. Common mistake + fix: If garlic browns too fast, lower heat and add cream immediately to stop it from burning.
3. Simple variation: Stir in a pinch of red pepper flakes or chopped sun-dried tomatoes for brightness.

Serving Ideas

• Weeknight dinner with a simple green salad and crusty bread.
• Make it for a casual Sunday — pair with roasted broccoli and lemon wedges.
• Bring to a potluck to please both kids and adults.
• For a lighter plate, serve a smaller portion with steamed green beans.
• Garnish with extra Parmesan and chopped parsley, or add a squeeze of lemon for zing.

Try pairing with the flavors in my high-protein honey garlic shrimp for a surf-and-turf night.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Not ideal because cream can separate; freeze only if necessary up to 1 month.
• Reheat: Gently warm in a skillet over low heat with a splash of cream or milk to revive creaminess.

Leftover idea: Turn it into a pasta bake with extra cheese and 10 minutes under the broiler.

Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo

A cozy and creamy weeknight dinner featuring tender chicken and rotini pasta in a rich garlic Parmesan Alfredo sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 570

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.25 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tbsp olive oil
• 2 tbsp butter For cooking chicken
• 1 tsp garlic powder
• 0.5 tsp smoked paprika
• Salt to taste Salt & black pepper
• 12 oz rotini pasta
• 3 tbsp butter For the sauce
• 4 cloves garlic, minced Fresh garlic recommended for better flavor
• 1 cup heavy cream
• 0.75 cup chicken broth
• 6 oz Velveeta cheese, cubed Can substitute with another mild melting cheese
• 0.5 cup grated Parmesan cheese
• 0.5 tsp Italian seasoning
• 0.5 cup reserved pasta water, as needed Use to adjust sauce consistency
• Fresh parsley optional Fresh parsley (optional garnish)
• Extra Parmesan optional Extra Parmesan (optional garnish)

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.
2. Season chicken with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.

Cooking

1. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high. When butter foams, add chicken. Sear until edges turn golden and pieces register 165°F, about 5–7 minutes. Remove chicken and set aside.
2. Reduce heat to medium. In the same skillet, melt 3 tbsp butter and add minced garlic. Sauté until fragrant, about 30 seconds; do not let it burn.
3. Pour in chicken broth and heavy cream, stirring to combine. Simmer gently until the mixture warms and starts to thicken.
4. Add Velveeta cubes, stirring constantly until the sauce becomes smooth and glossy. Stir in grated Parmesan and Italian seasoning. Adjust salt and pepper to taste.
5. Add cooked rotini to the skillet and toss to coat. If the sauce seems too thick, add reserved pasta water a splash at a time until it reaches a silky consistency.
6. Return the chicken to the skillet and stir gently to combine. Heat through for a minute. The chicken should look glossy and the sauce should cling to each rotini spiral.
7. Plate hot and garnish with chopped fresh parsley and extra Parmesan. Serve right away.

Notes

Store in an airtight container for 3–4 days. Not ideal for freezing; reheat gently with a splash of cream or milk. Turn leftovers into a pasta bake with extra cheese and 10 minutes under the broiler.

FAQs

Q: Can I make this ahead?
A: Yes. Cook everything, cool, and refrigerate up to a day. Reheat gently with a little cream or pasta water.

Q: What can I substitute for Velveeta?
A: Use a mild melting cheese plus extra cream for richness, but expect a slightly different texture.

Q: How do I know the chicken is done?
A: Look for no pink inside and firm texture; cut a piece to check or use a thermometer for 165°F.

Q: Can I freeze Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo?
A: You can, though texture may change; thaw slowly and reheat with extra cream to bring it back.

Final Thoughts

I love this dish because it feels indulgent but comes together fast, and it feeds a hungry family without fuss. Tweak the seasoning to your taste and make it your own — that’s how good home cooking works. Give it a try and let me know how your version turned out; I think you’ll find joy in the creamy comfort of Velveeta Chicken Rotini in Creamy Garlic Parmesan Alfredo.

Conclusion

If you want another easy one-skillet pasta to compare techniques, check out One-Skillet Chicken Alfredo Pasta at The Kitchn for helpful tips on timing. For a spicier, cream-forward sibling recipe, see Creamy Cajun Chicken Pasta on Plain Chicken for inspiration.