This is the ultimate comfort food crossover—taking the garlic-butter punch of a classic steakhouse side and pairing it with the “liquid gold” melt of Velveeta. Since Velveeta is quite salty and processed, we’ll balance the dish with fresh garlic and bright lemon to keep the flavors from getting too heavy.
Prep time: 10 mins | Cook time: 20 mins
1. The Ingredients
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The Pasta: 1 bag (19 oz) Frozen or refrigerated Cheese Tortellini.
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The Chicken: 1.5 lbs Boneless skinless chicken breasts or thighs (cut into 1-inch bite-sized pieces).
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The Garlic Butter Base:
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4 tbsp Unsalted butter.
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6 cloves Garlic (finely minced—don’t be shy!).
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1 tsp Dried oregano or Italian seasoning.
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The “Cream” Sauce:
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8 oz Velveeta (cubed for faster melting).
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½ cup Heavy cream or whole milk.
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½ cup Reserved pasta water (the “secret” to a smooth sauce).
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The Finish: Fresh parsley and a squeeze of lemon juice.
2. Step-by-Step Instructions
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