Cheesy Rotel Chicken Pasta (Print Format)
Loaded with tender chicken, peppers, Rotel, and creamy cheese sauce tossed with pasta for comfort in every bite.
# Ingredients:
01 -
1.5 lbs Boneless Skinless Chicken Breasts or Thighs, cut into small bite-sized pieces
02 -
1 tbsp Olive Oil
03 -
1-2 tbsp Taco Seasoning
04 -
1/2 tsp Slap Ya Mama Cajun Seasoning (optional for a bit of heat)
05 -
1 tbsp Oil for cooking the chicken
06 -
1 tbsp Butter for cooking the chicken
07 -
1 lb Rotini Pasta or any pasta of your choice
08 -
1 tbsp Chicken Flavored Bouillon for the pasta water
09 -
1 tbsp Butter
10 -
1 Each Diced Red, Orange and Green Pepper (or any combination of peppers you like)
11 -
4-5 Garlic Cloves, minced
12 -
1 Red Onion, diced
13 -
1 tsp Garlic Powder
14 -
1 tsp Onion Powder
15 -
1 tsp Smoked Paprika
16 -
10 oz Can of Rotel (diced tomatoes with green chilies)
17 -
1.5 Cups Heavy Cream (may need more depending on sauce thickness)
18 -
12 oz Cubed Velveeta Cheese
19 -
4 oz Shredded Pepper Jack Cheese
20 -
4 oz Shredded Sharp Cheddar Cheese
21 -
1 tsp Additional Taco Seasoning to taste
# Steps:
01 -
Gather and prep all ingredients before cooking starts.
02 -
In a bowl, place the cut-up chicken and drizzle with olive oil. Sprinkle taco seasoning and Cajun seasoning (optional) over chicken and mix well.
03 -
Heat oil and butter in a skillet over medium-high heat. Add seasoned chicken and cook until no longer pink. Remove chicken from skillet and set aside.
04 -
In a separate pot, bring water to a boil. Add chicken-flavored bouillon and rotini pasta. Cook until al dente according to package instructions. Drain and set aside.
05 -
In the skillet used for the chicken, add butter. Sauté diced peppers, diced red onion, and minced garlic. Season with garlic powder, onion powder, and smoked paprika. Cook for about 10 minutes until vegetables soften.
06 -
Add Rotel to the cooked vegetables and mix. Stir in heavy cream, then add cubed Velveeta cheese. Stir until completely melted and smooth. Add shredded pepper jack and sharp cheddar cheeses, stirring until fully incorporated.
07 -
Gently fold cooked pasta into the cheesy sauce. Add the cooked chicken and mix everything until well combined. Season with additional taco seasoning to taste.
08 -
Taste the dish and add extra heavy cream if the sauce is too thick. Serve immediately.
# Tips:
01 -
Store leftovers in the fridge for up to 4 days. Add milk or cream when reheating to adjust thickness.
02 -
For a lighter dish, substitute milk for heavy cream.