Cheesy Rotel Chicken Pasta (Printer-Friendly Version)
Creamy pasta with taco-seasoned chicken, sautéed peppers, and melted cheeses enriched by zesty Rotel tomatoes.
# Ingredients Needed:
→ Protein
01 -
1 lb boneless skinless chicken breasts or thighs, cut into small pieces
→ Seasonings and Oils
02 -
1 tbsp olive oil
03 -
1 tbsp taco seasoning
04 -
1 tsp Slap Ya Mama Cajun seasoning (optional)
05 -
1 tbsp unsalted butter
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1 tsp smoked paprika
→ Pasta and Broth
09 -
8 oz rotini pasta
10 -
4 cups water
11 -
1 tbsp chicken-flavored bouillon granules
→ Vegetables
12 -
1 cup diced mixed bell peppers (red, orange, green)
13 -
½ cup diced red onion
14 -
3 cloves garlic, minced
→ Cheese and Dairy
15 -
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
16 -
¾ cup heavy cream
17 -
8 oz Velveeta cheese, cubed
18 -
½ cup shredded pepper jack cheese
19 -
½ cup shredded sharp cheddar cheese
20 -
1 tbsp unsalted butter (additional for sautéing vegetables)
# Step-by-Step Directions:
01 -
Cut chicken into small, uniform pieces. Toss with olive oil, taco seasoning, and optional Cajun seasoning until evenly coated.
02 -
Heat 1 tablespoon oil and 1 tablespoon butter over medium-high heat in a large skillet. Add chicken in a single layer and sear without stirring for 2 minutes. Stir and continue cooking until chicken is no longer pink. Remove from skillet and set aside.
03 -
Bring 4 cups water with chicken bouillon to a rolling boil. Add rotini and stir to prevent sticking. Cook until just al dente according to package instructions. Drain and set aside.
04 -
Melt 1 tablespoon butter in the same skillet over medium heat. Add diced bell peppers, red onion, and minced garlic. Sprinkle with garlic powder, onion powder, and smoked paprika. Cook, stirring occasionally, for about 10 minutes until vegetables soften and aromas develop.
05 -
Add entire can of Rotel with juices to the vegetables, stirring well. Lower heat and pour in heavy cream. Gently combine, then add cubed Velveeta and allow to melt slowly. Fold in shredded pepper jack and cheddar cheeses until sauce is smooth and silky.
06 -
Add drained pasta to the cheese sauce, tossing to coat thoroughly. Return cooked chicken to the pan and stir to incorporate. Taste and adjust seasoning with additional taco seasoning if desired.
# Helpful Hints:
01 -
For extra flavor, allow the chicken to caramelize slightly during cooking. Melt cheese slowly over low heat for a creamier sauce. Leftovers reheat well with a splash of milk or cream to maintain sauce consistency.