Cheesy Rotel Chicken Pasta (Printer-Friendly)
Tender chicken, sautéed peppers, and creamy cheese sauce blend with Rotel tomatoes and pasta for a flavorful meal.
# What You'll Need:
→ Protein
01 -
1 pound boneless skinless chicken breasts or thighs, cut into small pieces
→ Seasonings and Oils
02 -
2 tablespoons olive oil
03 -
1 tablespoon taco seasoning
04 -
1 teaspoon Cajun seasoning (optional)
05 -
1 tablespoon butter
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon smoked paprika
→ Pasta and Broth
09 -
8 ounces rotini pasta
10 -
4 cups water with 1 chicken bouillon cube
→ Vegetables
11 -
1 cup mixed bell peppers, diced (red, orange, green)
12 -
1/2 medium red onion, diced
13 -
2 cloves garlic, minced
→ Cheese and Dairy
14 -
1 (10-ounce) can diced tomatoes with green chilies (Rotel)
15 -
1/2 cup heavy cream
16 -
225 grams Velveeta cheese, cubed
17 -
60 grams shredded pepper jack cheese
18 -
60 grams shredded sharp cheddar cheese
# Steps to Follow:
01 -
Cut chicken into small uniform pieces. Toss with olive oil, taco seasoning, and optional Cajun seasoning until evenly coated.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer and sear without stirring for 2 minutes. Stir and cook until no pink remains. Remove chicken and keep warm.
03 -
Bring water with chicken bouillon to a rolling boil in a large pot. Add rotini pasta and cook until al dente according to package directions. Drain and set aside.
04 -
In the same skillet, melt butter over medium heat. Add diced bell peppers, red onion, and minced garlic. Season with garlic powder, onion powder, and smoked paprika. Cook, stirring occasionally, for about 10 minutes until vegetables soften and develop aroma.
05 -
Add canned diced tomatoes with juices to the skillet and stir. Reduce heat and pour in heavy cream, combining gently. Add Velveeta cubes and allow to melt slowly. Fold in shredded pepper jack and sharp cheddar cheeses, stirring until smooth and silky.
06 -
Add drained pasta and cooked chicken to the sauce, tossing to coat evenly. Mix thoroughly and season with additional taco seasoning to taste if desired.
# Extra Suggestions:
01 -
For creamier sauce upon reheating leftovers, add a splash of milk or cream.
02 -
Slowly melting the cheese over low heat ensures a smooth, velvety texture.