Cheesy Rotel Chicken Pasta

This cheesy Rotel chicken pasta brings together tender chicken morsels seasoned with taco spices and sautéed colorful peppers and onions. Every bite is wrapped in a velvety cheese sauce made from Velveeta, shredded pepper jack, and sharp cheddar, delivering creamy richness. The Rotel tomatoes with green chilies add a gentle heat and lively zest, while rotini pasta cradles the sauce perfectly. This dish comes together as a comforting, crowd-pleasing dinner that’s equally delicious as leftovers.

The first time I stirred the melting cheese sauce, my kitchen smelled like a vibrant Tex Mex eatery. Now whenever Velveeta comes out of the fridge, my kids know we are in for a tasty dinner treat they will want seconds of.

Ingredients

• Boneless skinless chicken breasts or thighs: choose your preference for lean or richer flavor cut into small uniform pieces to ensure even quick cooking
• Olive oil: helps the seasonings stick and promotes better browning on the chicken
• Taco seasoning: provides those classic Tex Mex notes use a quality blend or homemade for best flavor
• Slap Ya Mama Cajun seasoning: optional for a gentle heat boost and deeper spice
• Oil plus butter: for sautéing chicken adds richness and develops a flavorful base
• Rotini pasta: or any short pasta that holds sauce well like penne or shells
• Chicken flavored bouillon: enriches the pasta water adding a savory depth
• Butter: for sautéing vegetables and enriching the sauce with creamy texture
• Mixed bell peppers: red orange and green provide sweetness, crunch, and vibrant color choose firm glossy peppers
• Garlic cloves: minced fresh garlic gives an aromatic punch
• Red onion: brings milder sweetness and beautiful color compared to white onion
• Garlic powder onion powder and smoked paprika: are layered seasonings for depth, smokiness, and warmth
• Rotel diced tomatoes with green chilies: add tang, spice, and signature Southern flair
• Heavy cream: creates a luscious sauce that you can thin with extra cream if you like a silkier sauce
• Velveeta cheese: cubed for the ultra smooth melt that forms the sauce’s creamy base
• Shredded pepper jack cheese: adds a peppery kick and gooey texture
• Shredded sharp cheddar cheese: lends sharpness to balance the sweetness of the peppers
• Additional taco seasoning: reserved for final seasoning adjustments

Instructions

Prep and Season the Chicken:

Cut the chicken into small, even pieces so they cook evenly and quickly. Toss the pieces with olive oil, taco seasoning, and Cajun seasoning if using. Massage the spices into the chicken thoroughly to coat every piece for maximum flavor.

Cook the Chicken:

Heat a combination of oil and butter over medium high heat in your largest skillet until shimmering. Add the chicken in a single layer without crowding the pan. Let it sear undisturbed for a couple minutes to develop browning, then stir occasionally until the chicken is cooked through with no pink inside. Transfer the cooked chicken to a plate and keep warm while you prepare the rest.

Boil and Drain Pasta:

Fill a large pot with water and add the chicken bouillon to enrich the cooking liquid. Bring it to a rolling boil, then add the rotini pasta. Stir right away to prevent sticking. Cook according to the package until just al dente, then drain well and 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 fresh garlic. Sprinkle with garlic powder, onion powder, and smoked paprika. Cook the vegetables, stirring occasionally, for about 10 minutes until softened and the kitchen fills with a sweet-smoky aroma.

Make Cheesy Rotel Sauce:

Pour the entire can of Rotel tomatoes and chilies with their juices into the skillet and stir well. Lower the heat and add the heavy cream, stirring gently to combine. Scatter in the cubed Velveeta cheese and allow it to melt slowly over low heat. Once melted, fold in the shredded pepper jack and sharp cheddar cheeses. Stir continuously until the sauce is silky, smooth, and all cheese is melted.

Combine Pasta Chicken and Sauce:

Add the drained pasta directly into the sauce, tossing so every piece is coated in rich cheesy goodness. Return the cooked chicken and its juices to the pan, mixing thoroughly. Taste and sprinkle with additional taco seasoning if you want to heighten the flavor.

I love how Velveeta disappears into the sauce creating an unmatched smoothness you cannot get from just shredded cheese. One of my favorite kitchen memories is when my daughter wanted to help grate the sharp cheddar and ended up covered head to toe in orange cheese dust. That made dinner prep all the more special.

Storage Tips

Let the pasta cool before transferring to airtight containers. Store in the fridge for up to four days. Reheat on low in the microwave or on the stovetop adding a splash of milk or cream to loosen the sauce and maintain creaminess. I always pack extra cream when sending leftovers to school as the pasta soaks up sauce quickly.

Ingredient Substitutions

Ground chicken or turkey can easily replace chicken pieces. For a lighter sauce you can swap heavy cream for whole milk or half and half though it will be less luscious. If you do not have Velveeta, American cheese makes a good substitute with similar melting qualities. Use Monterey Jack instead of pepper jack for less heat and any bell pepper colors your family prefers.

Serving Suggestions

Serve this pasta heaped in warm bowls topped with sliced green onions or crunchy crushed tortilla chips. It works well on its own but styling it with a crisp salad drizzled with lime vinaigrette or a side of roasted corn deepens the Tex Mex vibe deliciously.

Serve hot topped with sliced green onions or crushed tortilla chips for crunch. Reheat gently with a splash of cream to restore the sauce’s silkiness.

Common Questions About Recipes

→ What pasta shapes work best?

Rotini holds the creamy sauce well, but penne or shells are great alternatives for similar texture and coating.

→ Can I use precooked chicken?

Yes, rotisserie or leftover chicken can be warmed with seasoning before mixing into the cheese sauce.

→ How spicy is the dish?

It delivers a mild kick from Rotel tomatoes and optional Cajun seasoning, adjustable to your preferred heat level.

→ What cheese substitutes work here?

Cream cheese, Monterey Jack, mozzarella, or Colby can replace Velveeta or pepper jack with different creamy textures and flavors.

→ How should leftovers be stored?

Store cooled leftovers in an airtight container in the fridge for up to four days. Reheat gently with a splash of milk or cream to maintain sauce creaminess.

→ Can this dish be made lighter?

Use milk instead of cream and reduce cheese quantities for a less rich version, though it will be less creamy.