Creamy Velveeta Chicken Linguine with Mozzarella Garlic Sauce

Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
Meanwhile, season diced chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, 5–7 minutes. Transfer chicken to a plate.
Reduce heat to medium. Add remaining 1 tablespoon butter to the same skillet. Stir in minced garlic and cook 30–60 seconds until fragrant (do not brown).
Pour in milk or half-and-half and bring to a gentle simmer, stirring to loosen any browned bits on the pan.
Lower heat to medium-low. Add Velveeta cubes a handful at a time, whisking until completely melted and smooth.
Stir in shredded mozzarella gradually until the sauce is creamy and glossy. If it becomes too thick, whisk in splashes of reserved pasta water until it coats the back of a spoon.
Return cooked chicken (and any juices) to the skillet. Add drained linguine and toss with tongs until every strand is coated.
Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and let rest 1–2 minutes so the sauce clings.
Garnish with chopped parsley and serve immediately.