Rotel Chicken Pasta
A creamy, cheesy dish that combines bold flavors and fresh vegetables, perfect for family dinners or potlucks.
Ingredients
For the chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into small pieces
- 1 tablespoon olive oil
- 1-2 tablespoons taco seasoning
- 1/2 teaspoon Cajun seasoning (optional)
For the pasta and vegetables
- 1 pound rotini pasta (or any preferred pasta shape)
- 1 tablespoon chicken bouillon for the pasta water
- 1 tablespoon butter for sautéing
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 green bell pepper diced
- 1 red onion diced
- 4-5 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the creamy sauce
- 1 10 oz can Rotel diced tomatoes with green chilies
- 1.5 cups heavy cream
- 12 oz Velveeta cheese, cubed
- 4 oz shredded pepper jack cheese
- 4 oz shredded sharp cheddar cheese
- 1 teaspoon additional taco seasoning to taste
Instructions
Preparation
- Begin by placing the cut chicken pieces in a bowl. Drizzle them with olive oil and sprinkle the taco seasoning and optional Cajun seasoning over the top. Use your hands to toss the mixture, ensuring each piece is evenly coated in the spices.
- In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add the seasoned chicken and sauté for about 7-10 minutes, or until it's no longer pink in the center. Remove the chicken from the skillet and set it aside.
- In a separate pot, bring water to a boil and add chicken bouillon. Stir in the rotini pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
Cooking
- In the same skillet used to cook the chicken, melt another tablespoon of butter. Add the diced red, orange, and green bell peppers, along with the diced red onion. Season with salt and pepper, then sauté for about 10 minutes, until the vegetables are softened and aromatic.
- Stir in the can of Rotel diced tomatoes with green chilies, allowing the mixture to simmer for about a minute to combine the flavors.
- Pour in the heavy cream and add the cubed Velveeta cheese. Stir the mixture continuously until the cheese is fully melted and incorporated. Mix in the shredded pepper jack and cheddar cheese, ensuring the sauce becomes deliciously creamy.
- Add the drained pasta into the skillet, gently folding it in with the sauce. Then, add the cooked chicken back into the mixture. Taste the dish and add additional taco seasoning if desired, adjusting the flavor to your liking.
Serving
- Once everything is combined and heated through, serve your Rotel Chicken Pasta warm. Enjoy the vibrant colors and decadent flavors of this family-friendly dish!
Notes
Feel free to experiment with different cheese options. Adding mozzarella can provide a fantastic stretch, while using pepper jack can ramp up the heat. Consider incorporating other vegetables like spinach or zucchini for additional nutrition.