Rotel Chicken Pasta
Delicious Rotel Chicken Pasta: A Family Favorite
Are you looking for a hearty, comforting dish that the whole family will love? Look no further than this delectable Rotel Chicken Pasta! Not only is it a breeze to make, but it also offers a delightful blend of flavors and can be easily customized to suit your taste preferences. Whether you want to swap out chicken for Italian sausage or ground beef, this recipe is versatile enough to accommodate your cravings.
This Rotel Chicken Pasta has been a staple in our household for years. The creamy, cheesy sauce combined with the colorful vegetables makes it not only delicious but also visually appealing. It’s a dish that brings everyone together at the dinner table, and the best part is how easy it is to prepare! Even on busy weeknights, this recipe can be whipped up in no time, making it perfect for families on the go.
And be sure to check out these other great recipes while you are here!
Better Than Olive Garden Fettucine Alfredo
Million Dollar Ravioli Casserole
Creamy Stovetop Macaroni and Cheese
Ingredients:
- 1.5 pounds boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 tablespoon olive oil (for drizzling)
- 1-2 tablespoons taco seasoning (to taste)
- 1/2 teaspoon Slap Ya Mama Cajun seasoning
- 1 tablespoon oil (for cooking)
- 1 tablespoon butter (for cooking)
- 1 pound rotini pasta or any other type of pasta you prefer
- 1 tablespoon chicken-flavored bouillon
- 10 oz can of Rotel (diced tomatoes with green chilies)
- 1.5 cups heavy cream
- 12 ounces Velveeta cheese (cubed)
- 4 ounces shredded pepper jack cheese
- 4 ounces shredded sharp cheddar cheese
- 1 diced red pepper
- 1 diced orange pepper
- 1 diced green pepper
- 1 diced red onion
- Seasonings – approximately 1 tsp each garlic powder, onion powder and smoked paprika
- 4-5 minced garlic cloves
- 1 teaspoon additional taco seasoning
Instructions:
This is just a summary, the full recipe is below!
Begin by cutting the boneless, skinless chicken breasts into small, bite-sized pieces. Place them in a bowl, drizzle with olive oil, and season with taco seasoning and Cajun seasoning. Mix well to ensure the chicken is evenly coated.
In a large skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Add the seasoned chicken to the skillet and cook until it’s no longer pink and cooked through. Once done, remove the chicken from the skillet and set it aside.
In a separate pot, bring water to a boil and add the chicken-flavored bouillon. Add in the rotini pasta and cook until al dente, following package instructions. Once cooked, drain and set aside.
In the same skillet where you cooked the chicken, add another tablespoon of butter. Toss in the diced red, orange, and green peppers, along with the diced red onion and minced garlic. Season with the garlic powder, onion powder, and smoked paprika. Sauté the vegetables for about 10 minutes, or until they start to soften. Once the vegetables are cooked down, add in the can of Rotel and mix well, allowing the flavors to meld together.
Pour in the heavy cream and stir it into the vegetable mixture. Then, add the cubed Velveeta cheese, stirring until it’s completely melted and smooth. Next, add in the shredded pepper jack and sharp cheddar cheeses, continuing to stir until all the cheese is melted and incorporated into the sauce.
Lastly
Drain the cooked pasta and add it to the skillet, mixing it thoroughly with the cheesy sauce. Finally, fold in the cooked chicken and stir until everything is well combined. Taste and adjust seasoning with an additional teaspoon of taco seasoning if desired. Garnish with chopped fresh cilantro and sliced jalapenos if you like as well!
This is a very hearty dish all on its own, but if you want to serve it with anything, I recommend a nice dinner salad and garlic breadsticks!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Rotel Chicken Pasta
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts or Thighs, cut into small bite-sized pieces
- 1 tbsp Olive Oil
- 1-2 tbsp Taco Seasoning
- 1/2 tsp Slap Ya Mama Cajun Seasoning optional for a bit of heat
- 1 tbsp Oil for cooking the chicken
- 1 tbsp Butter for cooking the chicken
- 1 lb Rotini Pasta or any pasta of your choice
- 1 tbsp Chicken Flavored Bouillon for the pasta water
- 1 tbsp Butter
- 1 Each Diced Red, Orange and Green Pepper or use any combination of peppers that you like
- 4-5 Garlic Cloves, minced
- 1 Red Onion, diced
- 1 tsp each Garlic Powder, Onion Powder and Smoked Paprika
- 10 oz Can of Rotel (diced tomatoes with green chilies)
- 1.5 Cups Heavy Cream may need a bit more depending on how thick or thin you want your sauce
- 12 oz Cubed Velveeta Cheese
- 4 oz Shredded Pepper Jack Cheese
- 4 oz Shredded Sharp Cheddar Cheese
- 1 tsp Additional Taco Seasoning to taste
Instructions
- Gather and prep all of your ingredients before you begin cooking.
- Place the cut up chicken in a bowl and drizzle with the oil. Sprinkle the taco seasoning and slap ya mama on and mix well.
- In a large skillet, heat the tablespoon of oil and the tablespoon of butter over medium-high heat. Add the seasoned chicken to the skillet and cook until it’s no longer pink and cooked through. Once done, remove the chicken from the skillet and set it aside.
- In a separate pot, bring water to a boil and add the chicken-flavored bouillon. Add in the rotini pasta and cook until al dente, following package instructions. Once cooked, drain and set aside.
- In the same skillet where you cooked the chicken, add another tablespoon of butter. Toss in the diced red, orange, and green peppers, along with the diced red onion and minced garlic. Season with the garlic powder, onion powder, and smoked paprika. Sauté the vegetables for about 10 minutes, or until they start to soften.
- Once the vegetables are cooked down, add in the can of Rotel and mix well.
- Pour in the heavy cream and stir it into the vegetable mixture. Then, add the cubed Velveeta cheese, stirring until it’s completely melted and smooth. Next, add in the shredded pepper jack and sharp cheddar cheeses, continuing to stir until all the cheese is melted and incorporated into the sauce.
- Drain the cooked pasta and add it to the skillet, mixing it thoroughly with the cheesy sauce. Finally, fold in the cooked chicken and stir until everything is well combined. Taste and adjust seasoning with an additional teaspoon of taco seasoning if desired.
