If you’re craving a cozy, cheesy, “stick to your ribs” dinner that the whole family will love, this Rotel Chicken Pasta is a must-try! It’s packed with tender chicken, creamy Velveeta, and a little kick from Rotel tomatoes and green chilies. The best part? It’s super easy to whip up, making it perfect for those busy weeknights when you want classic comfort food with minimal effort.
Why You’ll Love Queso Chicken Pasta
- Cheesy Perfection: The Mexican Velveeta cheese melts into a rich, creamy sauce of “cheesy goodness” that’s hard to resist.
- Juicy Chicken: Whether you use rotisserie chicken or cook up some boneless skinless chicken breasts, tender chicken is one of the best parts of this dish.
- Zesty Flavor: Rotel tomatoes and green chiles bring a little kick of spice, but just enough to keep things interesting without being too spicy.
- Super Simple: This recipe is perfect for those busy weeknights since it takes less than 30 minutes to prepare. Minimal effort with maximum flavor!
- Classic Comfort Food: Even picky eaters will dig into this cheesy chicken pasta—it’s a hit with the whole family!
Ingredients
- Penne Pasta
- Olive Oil
- Yellow Onion
- Red Bell Pepper
- Yellow Bell Pepper
- Boneless Skinless Chicken Breasts
- Taco Seasoning
- Mexican Velveeta,
- Heavy Whipping Cream
- Tomatoes with Green Chilies
How To Make Queso Chicken Pasta
Cook the pasta according to the package directions. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the diced onions and bell peppers, and sauté for 3-4 minutes. Next, toss in the diced chicken breasts and season with taco seasoning. Cook for 7-8 minutes until the chicken reaches an internal temperature of 165 degrees.
Add the cubed Velveeta, one can of Rotel (drained and undrained), and heavy whipping cream. Stir occasionally until the cheese is fully melted.
Once smooth, mix in the drained pasta and stir everything together. Let it cook for a few more minutes to thicken, then serve and enjoy!
Tip and Tricks for The BEST Rotel Chicken Pasta
- Freshly Cooked Chicken: While rotisserie chicken is great for convenience, cooking boneless skinless chicken breasts diced in small pieces adds extra tenderness.
- Don’t Overcook the Pasta: Be sure to cook the pasta al dente, so it has the perfect amount of bite without being too soggy.
- Don’t Skip the Velveeta: Velveeta is key to the smooth, creamy texture of the sauce. So I do recommend it for best results, but If you’re substituting with other cheeses, make sure they melt easily to avoid a lumpy sauce.
- Drain Some of the Rotel: Drain one can of Rotel and leave the other undrained for the right balance of sauce thickness. This will prevent the queso from becoming too watery.
- Let it Rest: Once cooked, allow the pasta to sit for a few minutes before serving. This helps the sauce settle and thicken for better texture.
How To Store Leftovers
- Cool Completely: Let the pasta cool to room temperature before storing to prevent condensation.
- Use an Airtight Container: Transfer the leftovers to an airtight container to keep the pasta fresh.
- Refrigerate: Store in the refrigerator for up to 3-4 days
- Add a Little Liquid: When reheating, if the pasta seems alittle dry stir in a splash of chicken broth or milk to restore the creaminess of the sauce.
FAQ
- Can I use another type of pasta? Yes, while I typically like to use penne, you can substitute with any pasta shape you prefer.
- What if I don’t have Velveeta? You can substitute Velveeta with a blend of shredded cheddar and Monterey Jack cheeses, but the creamy consistency may change slightly.
- How can I make this dish spicier? A great way to add extra heat is to throw in some diced jalapenos or a dash of cayenne pepper to the cheese sauce. You can even try using the “hot” flavored Rotel.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 16 ounces Penne Pasta
- 1 tablespoon Olive Oil
- ½ Yellow Onion diced
- 1 Red Bell Pepper diced
- 1 Yellow Bell Pepper diced
- 3 Boneless Skinless Chicken Breasts diced
- 1 packet Taco Seasoning
- 16- ounce Mexican Velveeta cubed
- ½ cup Heavy Whipping Cream
- 2 10- ounce tomatoes with green chilies one drained and one undrained
Instructions
- Cook pasta per package instructions. In a large skillet over medium-high heat add the olive oil, diced onions and bell peppers. Let them cook for about 3-4 minutes then add in the diced chicken breasts. Season with packet of taco seasoning and cook for 7-8 minutes until chicken reaches internal temp of 165 degrees.
- Add in the cubed Velveeta, one can of drained and undrained canned tomatoes with green chilies, and heavy whipping cream. Stirring occasionally until cheese has fully melted. Add in drained pasta and stir to combine. Allow it to slightly cook to thicken, serve & enjoy!
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