Description
This creamy Velveeta chicken linguine features tender chicken and linguine coated in a rich, garlicky mozzarella sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (16 ounce) package linguine
- 1 (16 ounce) block Velveeta cheese, cut into 1-inch cubes
- 1 cup milk
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Cook linguine according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion to the same skillet and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Reduce heat to medium-low. Add Velveeta cheese, milk, and chicken broth to the skillet. Stir constantly until Velveeta is melted and smooth.
- Stir in Parmesan cheese, mozzarella cheese, and Italian seasoning until melted and combined.
- Return cooked chicken to the skillet with the sauce. Add cooked linguine and toss to coat evenly.
- Season with salt and pepper to taste. Serve hot.
Notes
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of red pepper flakes for a little heat.
- Garnish with fresh parsley or basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 650
- Sugar: 7g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: chicken, linguine, pasta, velveeta, creamy, mozzarella, garlic, easy, dinner