Rotel Chicken Pasta
This Rotel Chicken Pasta is loaded with peppers and onions, tender bites of taco flavored chicken and plenty of melty cheese for an irresistible pasta dinner!
Servings 8
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.
Notes
Store leftovers in the fridge for up to 4 days. Reheat in the microwave or in a saucepan on the stove. You will need to add more milk or cream when reheating as it does get very thick.
If your sauce is too thick while you are cooking it, add extra heavy cream. You can also substitute milk for a lighter dish.