Instructions
Step 1: Cook the rotini pasta according to package directions. Drain and set aside.
Step 2: While pasta cooks, season chicken breasts with paprika, garlic powder, salt, and pepper.
Step 3: Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side, or until fully cooked and nicely browned. Let rest, then slice.
Step 4: In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Step 5: Pour in milk and bring to a gentle simmer. Add Velveeta cubes and stir until melted and smooth.
Step 6: Stir in shredded mozzarella until fully melted and the sauce is creamy. Season with salt and pepper to taste.
Step 7: Toss the cooked rotini with the cheese sauce until well coated. Plate the pasta and top with sliced chicken.
Step 8: Garnish with chopped parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce. Not ideal for freezing due to the cheese sauce texture.
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