Description
This creamy Velveeta chicken rigatoni offers a comforting and flavorful meal, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 cups cooked chicken, shredded or diced
- 16 ounces Velveeta cheese, cubed
- 1 cup milk
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
- Salt to taste
- Black pepper to taste
Instructions
- Cook rigatoni pasta according to package directions until al dente. Drain and set aside.
- In a large pot or Dutch oven, combine Velveeta cheese, milk, and chicken broth over medium-low heat. Stir constantly until the Velveeta is completely melted and the sauce is smooth.
- Add the cooked chicken to the cheese sauce and stir to combine.
- Add the cooked and drained rigatoni to the pot with the chicken and cheese sauce. Stir gently until the pasta is evenly coated.
- Stir in the Parmesan cheese. Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For extra flavor, you can sauté some garlic and onion before adding the Velveeta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Velveeta, chicken, rigatoni, pasta, creamy, comfort food