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Creamy Velveeta Linguine with Italian Garlic Chicken
Isabella

Creamy Velveeta Linguine with Italian Garlic Chicken

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Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts cut into chunky bite-size pieces
  • 12 oz dry linguine
  • 1½ tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 6 cloves garlic finely minced, divided
  • 1½ teaspoons Italian seasoning
  • ¾ teaspoon garlic powder
  • 1 teaspoon salt plus more for pasta water
  • ¾ teaspoon freshly ground black pepper
  • 1¾ cups heavy cream
  • 8 oz Velveeta cubed
  • ¾ cup shredded mozzarella
  • ⅔ cup freshly grated Parmesan
  • ¾ cup reserved pasta water
  • 1½ tablespoons chopped fresh parsley

Method
 

  1. Cook the linguine in salted water until al dente. Reserve ¾ cup pasta water before draining.
  2. Season the chicken with Italian seasoning, garlic powder, salt, and black pepper.
  3. Heat the olive oil with half of the butter in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until browned and the centers reach 165°F.
  4. Stir in half of the garlic during the final 30 seconds, then move the chicken to a plate.
  5. Lower the heat to medium-low and melt the remaining butter in the skillet. Add the rest of the garlic and stir briefly.
  6. Pour in the heavy cream and let it warm for about 2 minutes without boiling hard.
  7. Add the Velveeta and stir until melted. Turn the heat to low, then mix in the Parmesan and mozzarella a little at a time.
  8. Add the linguine and turn it through the sauce with tongs. Use reserved pasta water a tablespoon or two at a time if needed to keep the sauce creamy and thick.
  9. Divide the linguine among plates and arrange the garlic-herb chicken beside it. Spoon any juices from the chicken plate over the meat and finish with chopped parsley.