Rotel Chicken Pasta
A creamy, cheesy pasta dish with tender chicken and vibrant vegetables, perfect for weeknight dinners and family gatherings.
Ingredients
For the Chicken
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into small bite-sized pieces Tender, juicy chicken that absorbs all the flavors perfectly.
- 1 tablespoon olive oil Adds a subtly fruity undertone.
- 1-2 tablespoons taco seasoning Adds a zesty kick.
- 1/2 teaspoon Cajun seasoning Optional for extra heat.
For the Pasta and Vegetables
- 1 pound rotini pasta Or any pasta shape you like.
- 1 tablespoon chicken bouillon For the pasta water.
- 1 tablespoon butter For a luscious finish.
- 1 red bell pepper, diced Adds vibrant color.
- 1 orange bell pepper, diced Contributes another layer of sweetness.
- 1 green bell pepper, diced Adds fresh crunch.
- 1 red onion, diced For sweetness and aromatic flavor.
- 4-5 cloves garlic, minced For aromatic depth.
- 1 teaspoon garlic powder Amplifies garlicky goodness.
- 1 teaspoon onion powder Enhances savory notes.
- 1 teaspoon smoked paprika Introduces subtle smokiness.
- 1 can (10 oz) Rotel diced tomatoes with green chilies Tangy and slightly spicy addition.
For the Creamy Sauce
- 1.5 cups heavy cream Creates a rich, creamy sauce.
- 12 oz Velveeta cheese, cubed For cheese pull and creamy consistency.
- 4 oz shredded pepper jack cheese Adds a delightful kick.
- 4 oz shredded sharp cheddar cheese Provides rich flavor.
- 1 teaspoon additional taco seasoning to taste For extra seasoning.
Instructions
Preparation
- Measure, chop, and set out all your ingredients before you start cooking.
- Put the cut-up chicken pieces in a bowl and drizzle with olive oil. Sprinkle the taco seasoning and Cajun seasoning over the top. Toss together until well coated.
Cooking Chicken
- Heat a tablespoon of oil and a tablespoon of butter in a large skillet over medium-high heat.
- Add the seasoned chicken and cook until no longer pink inside, about 7-10 minutes. Set aside.
Cooking Pasta
- In a big pot, bring water to a boil and stir in chicken bouillon.
- Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
Cooking Vegetables
- In the same skillet, melt another tablespoon of butter. Add diced peppers, red onion, and minced garlic. Season with garlic powder, onion powder, and smoked paprika.
- Sauté for about 10 minutes until soft and aromatic.
- Add the can of Rotel and stir to meld with the veggies for a minute.
Making Sauce
- Pour the heavy cream into the skillet and stir into the vegetable mixture.
- Add cubed Velveeta and stir until melted, then add shredded pepper jack and cheddar cheeses, stirring until everything is creamy.
Combining
- Add the drained pasta to the skillet. Mix thoroughly with the cheesy sauce and fold in the cooked chicken.
- Give it a taste and adjust seasoning with additional taco seasoning if desired.
Notes
Garnish with chopped fresh cilantro or green onions for added freshness. Perfect for potlucks, parties, or weeknight dinners.