Cheesy Rotel Chicken Pasta

This Rotel Chicken Pasta bursts with color and flavor in every forkful. Bite-sized tender chicken is cooked with taco seasoning, mingled with sautéed peppers and onions, then tossed with pasta in a creamy, ultra cheesy sauce loaded with spicy Rotel tomatoes. It is the kind of cozy yet vibrant meal I make whenever I want something both comforting and bold—especially for family movie nights when everyone scrambles for seconds.

The very first time I stirred all that melty cheese into the sauce my kitchen smelled like a Tex Mex restaurant. Now whenever my kids see the block of Velveeta coming out of the fridge they know this dinner is happening.

Ingredients

• Boneless Skinless Chicken Breasts or Thighs: choose whichever you prefer for either lean or rich roasted flavor make sure to cut into even small pieces for quick cooking
• Olive Oil: for coating the chicken which helps the seasonings stick and achieves better browning
• Taco Seasoning: delivers instant Tex Mex notes choose a trusted blend or make your own
• Slap Ya Mama Cajun Seasoning (optional): finishes the chicken with a subtle heat boost
• Oil plus Butter: for sautéing the chicken adds deeper flavor
• Rotini Pasta or any short pasta: holds the cheesy sauce beautifully
• Chicken Flavored Bouillon: for pasta water intensifies the savory background of the dish
• Butter: for sautéing vegetables and enriching the sauce
• Mixed Bell Peppers: use red orange and green for sweetness and crunch pick firm glossy peppers
• Garlic Cloves: minced fresh garlic adds aromatic punch
• Red Onion: milder than white onion brings color and gentle sweetness
• Garlic Powder, Onion Powder, Smoked Paprika: the triple hit of seasoning elevates depth and smokiness
• Rotel Diced Tomatoes with Green Chilies: the star ingredient that brings spice tang and Southern flair
• Heavy Cream: creates luscious sauce you can thin with a splash more cream for silkier texture
• Velveeta Cheese: gives that classic ultra smooth melt make sure it is cubed for quick melting
• Shredded Pepper Jack Cheese: offers peppery kick plus extra gooeyness
• Shredded Sharp Cheddar Cheese: sharpness adds depth and balances the sweetness of peppers
• Taco Seasoning (reserved): for final seasoning

Step-by-Step Instructions

Prep and Season the Chicken:

Cut chicken into small uniform pieces for even cooking. Toss it in olive oil taco seasoning and Cajun seasoning if desired. Massage evenly so every bit of chicken is coated.

Cook the Chicken:

Heat oil and butter over medium high in your largest skillet. Add chicken in a single layer. Let it sear without moving for a couple minutes then stir. Continue cooking until no pink remains and chicken is cooked through. Transfer cooked chicken to a clean plate and keep warm.

Boil and Drain Pasta:

Fill a large pot with water. Add chicken bouillon then bring to a rolling boil. Drop in rotini pasta and stir so it does not stick. Cook according to package directions until just al dente then drain well and set aside.

Sauté Peppers Onions and Garlic:

In the same skillet melt another knob of butter over medium heat. Add diced bell peppers onion and minced garlic. Sprinkle with garlic powder onion powder and smoked paprika. Let vegetables cook for about 10 minutes stirring occasionally until they soften and their aroma fills the kitchen.

Make Cheesy Rotel Sauce:

Pour in the entire can of Rotel with its juices stir well. Lower the heat and pour in heavy cream. Gently combine. Scatter in cubed Velveeta let it melt slowly then fold in the shredded pepper jack and cheddar cheese. Stir until the sauce turns silky and all cheese pieces are melted.

Combine Pasta Chicken and Sauce:

Add drained pasta right into the sauce tossing to coat every twist of rotini. Return the cooked chicken and its juices to the pan. Mix thoroughly. Taste and sprinkle with more taco seasoning if you want to bump up the flavor.

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I absolutely love the way Velveeta practically disappears into the sauce creating a smoothness you just cannot get with shredding alone. Every time I grate in the sharp cheddar I am reminded of when my daughter begged to help and covered herself in orange cheese dust.

Storage Tips

Let leftovers cool before transferring them into airtight containers. Keep in the fridge for up to four days. To reheat gently warm in the microwave or on the stove over low heat with a little extra milk or cream to keep the sauce luscious not clumpy. I always pack an extra splash of milk when sending leftovers in lunchboxes because the pasta soaks up all that creamy sauce.

Ingredient Substitutions

Feel free to use ground chicken or even turkey instead of chicken breast or thigh. For a lighter sauce use whole milk or half and half instead of heavy cream though it will not be as rich. If you are out of Velveeta try American cheese for a similar melt. Swap in Monterey Jack for pepper jack if you want less kick and use any blend of bell peppers your family likes.

Serving Suggestions

Pile this pasta into big bowls and top with sliced green onions or a handful of crushed tortilla chips for crunch. It is sturdy enough to stand alone but I love serving it alongside a crisp green salad with lime vinaigrette or roasted corn for full Tex Mex flair.

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Cultural Historical Context

Rotel Chicken Pasta is a mashup inspired by Southern casseroles and Tex Mex favorites. Rotel tomatoes have flavored family dinners for decades bringing together spicy chilies and sweet tomatoes in countless comforting recipes. This pasta pulls those classic flavors into a weeknight friendly one pot meal that echoes both tradition and modern cravings.

Recipe FAQs

→ What pasta shapes work best?

Rotini is ideal since it holds onto the creamy sauce, but penne or shells also work well for this dish.

→ Can I use precooked chicken?

Precooked rotisserie or leftover chicken can be substituted. Just season and warm in the skillet before adding to the sauce.

→ How spicy does the dish get?

It has a gentle kick from Rotel and optional Cajun seasoning. For milder taste, skip the Cajun spice or use mild Rotel.

→ What cheese alternatives can I use?

Swap Velveeta with cream cheese and extra shredded cheese, or use Monterrey Jack, mozzarella, or Colby for a different flavor.

→ How should I store leftovers?

Cool and refrigerate in an airtight container for up to 4 days. Add milk or cream while reheating to keep the sauce smooth.

→ Can I make it lighter?

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