Cheesy Rotel Chicken Pasta

Cheesy Rotel Chicken Pasta is a comforting and satisfying dinner that brings tender taco-seasoned chicken together with colorful sautéed peppers, sweet onions, and a creamy cheese sauce made from Velveeta, shredded pepper jack, and sharp cheddar. The addition of Rotel tomatoes and green chilies adds a gentle heat and lively flavor that perfectly complements hearty rotini pasta. This dish is ideal for busy weeknights and makes fantastic leftovers that reheat beautifully.

I first made this on a night when I wanted something cozy yet full of flavor, and my whole family ended up asking for seconds. Now it’s a go to for movie nights and casual dinners alike.

Ingredients

• Boneless Skinless Chicken Breasts or Thighs: for tender, lean or richer meat cut into small pieces for quick even cooking
• Olive Oil: helps the seasonings stick and promotes browning on the chicken
• Taco Seasoning: delivers classic Tex Mex notes homemade or store bought both work well
• Slap Ya Mama Cajun Seasoning: adds optional subtle heat and complexity
• Oil and Butter: provide a flavor rich base for sautéeing chicken
• Rotini Pasta: or any short pasta shape that holds sauce well
• Chicken Flavored Bouillon: boosts savory depth in pasta water
• Butter: enriches the flavor of sautéed vegetables and the sauce
• Mixed Bell Peppers (red, orange, green): for sweetness and a satisfying crunch pick firm, glossy ones
• Garlic Cloves: add aromatic brightness, minced fresh is best
• Red Onion: for color and mild sweetness compared to white onion
• Garlic Powder, Onion Powder, Smoked Paprika: combine to build smoky, layered seasoning
• Rotel Diced Tomatoes with Green Chilies: bring spice, tanginess, and Southern flair to the sauce
• Heavy Cream: gives the sauce its luscious, velvety texture
• Velveeta Cheese: cubes melt into ultra smooth creaminess
• Shredded Pepper Jack Cheese: adds a peppery kick and gooeyness
• Shredded Sharp Cheddar Cheese: balances sweetness with sharp depth
• Reserved Taco Seasoning: is for final seasoning adjustment to taste

Instructions

Prep and Season the Chicken:

Cut the chicken into small, uniform pieces so they cook evenly. Toss the chicken with olive oil, taco seasoning, and Cajun seasoning if using. Massage the seasoning in thoroughly so each piece is coated with flavor.

Cook the Chicken:

Heat oil and butter in a large skillet over medium high heat. Add the chicken in a single layer and let it sear undisturbed for a couple of minutes to get a nice crust. Stir and continue cooking until the chicken is no longer pink inside and fully cooked through. Remove the chicken to a clean plate and keep it warm.

Boil and Drain Pasta:

Bring a large pot of water to boiling, adding chicken bouillon to infuse extra savoriness. Add the rotini pasta and stir occasionally to prevent sticking. Cook the pasta until just al dente according to package directions. Drain well but do not rinse, then set aside.

Sauté Peppers, Onions, and Garlic:

In the same skillet, melt a knob of butter over medium heat. Add diced bell peppers, red onion, and minced garlic. Sprinkle with garlic powder, onion powder, and smoked paprika. Let the vegetables cook for around 10 minutes, stirring occasionally, until they soften and release a wonderful aroma.

Make Cheesy Rotel Sauce:

Pour the entire can of Rotel tomatoes with their juices into the skillet and stir to combine. Reduce heat and slowly add heavy cream, stirring gently. Scatter the cubed Velveeta cheese into the sauce and let it melt gradually. Then fold in the shredded pepper jack and sharp cheddar cheeses. Stir gently until the sauce is silky smooth and every cheese bit has fully melted.

Combine Pasta, Chicken, and Sauce:

Add the cooked rotini directly into the cheese sauce, tossing to coat every spiral with creamy goodness. Return the cooked chicken and any accumulated juices to the pan. Mix well so all components come together. Taste and sprinkle a bit more reserved taco seasoning if you want a stronger flavor punch. Serve hot.

I am always amazed how Velveeta melts into this sauce like magic, creating a creamy texture no other cheese can match. When I grate freshly shredded sharp cheddar on top, I think of my daughter who once begged to help and ended up covered in orange cheese dust — a messy but happy kitchen memory.

Storage Tips

Cool leftovers completely before transferring them to airtight containers. Refrigerate for up to four days. For reheating, warm gently either in the microwave or on the stove over low heat. Add a splash of milk or cream while reheating to restore the sauce’s creamy texture and prevent it from clumping. I like to send extra milk in my kids’ lunchboxes because the pasta absorbs so much saucy goodness.

Ingredient Substitutions

Ground chicken or turkey can replace chicken breasts or thighs for a different texture. Whole milk or half and half can substitute heavy cream if you prefer a lighter sauce, though it will be less rich. If you do not have Velveeta, American cheese can provide a similar creaminess. For a milder flavor swap pepper jack with Monterey Jack cheese. Use any combination of bell peppers you have to customize sweetness and color.

Serving Suggestions

Serve this pasta in generous bowls topped with sliced green onions or crushed tortilla chips for an added crunch. It holds up beautifully on its own but pairs wonderfully with a crisp green salad dressed with lime vinaigrette or roasted corn for a full Tex Mex style feast.

This Cheesy Rotel Chicken Pasta is a reliable weeknight crowd pleaser. Adjust the heat to suit your family and enjoy with a simple side salad for a complete meal.

Common Recipe Questions

→ What pasta shapes work best?

Rotini is ideal as its twists hold the creamy sauce well, but penne or shells are also good alternatives.

→ Can I use precooked chicken?

Yes, precooked rotisserie or leftover chicken can be warmed with seasonings before combining with the sauce.

→ How spicy is the dish?

It offers a gentle kick from Rotel tomatoes and optional Cajun seasoning, adjustable to suit milder tastes.

→ What cheese alternatives can I use?

Try cream cheese with extra shredded cheese, or substitute with Monterey Jack, mozzarella, or Colby for different flavors.

→ How should I store leftovers?

Cool before refrigerating in an airtight container for up to four days. Reheat gently with a splash of milk or cream to maintain sauce smoothness.

→ Can I make it lighter?

Use milk instead of heavy cream and reduce cheese amounts for a lighter version, though the sauce will be less rich.