Rotel Chicken Pasta Cheese (Print Version)
Chicken, pasta, peppers, and creamy cheeses come together for a satisfying, flavorful comfort meal.
# Ingredients:
→ Poultry
01 -
680 grams boneless skinless chicken breast or thigh, cut into bite-sized pieces
→ Seasonings
02 -
15 milliliters olive oil
03 -
15 to 30 milliliters taco seasoning
04 -
2.5 milliliters Cajun seasoning (optional)
→ Cooking Fats
05 -
15 milliliters neutral oil for sautéing chicken
06 -
28 grams butter, divided (for cooking chicken and vegetables)
→ Pasta
07 -
450 grams rotini pasta, or preferred variety
08 -
15 milliliters chicken-flavored bouillon granules for pasta water
→ Vegetables and Aromatics
09 -
1 red bell pepper, diced
10 -
1 orange bell pepper, diced
11 -
1 green bell pepper, diced
12 -
4 to 5 garlic cloves, minced
13 -
1 red onion, diced
→ Dry Spices
14 -
5 milliliters garlic powder
15 -
5 milliliters onion powder
16 -
5 milliliters smoked paprika
→ Sauce Base and Cheeses
17 -
284 grams canned diced tomatoes with green chilies (Rotel)
18 -
355 milliliters heavy cream
19 -
340 grams processed cheese, cubed (such as Velveeta)
20 -
115 grams shredded pepper jack cheese
21 -
115 grams shredded sharp cheddar cheese
22 -
5 milliliters additional taco seasoning, to taste
# Instructions:
01 -
Toss chicken pieces with olive oil, taco seasoning, and optional Cajun seasoning in a bowl to ensure even coating.
02 -
In a large skillet over medium-high heat, melt half the butter with the neutral cooking oil. Add seasoned chicken and cook until browned and fully cooked. Remove from skillet and set aside.
03 -
Bring a large pot of water to a boil. Add chicken-flavored bouillon, then stir in rotini. Cook until al dente according to package timing. Drain and set aside.
04 -
In the same skillet, melt remaining butter and add diced bell peppers, onion, and minced garlic. Sprinkle with garlic powder, onion powder, and smoked paprika. Sauté for 10 minutes, stirring until softened.
05 -
Stir in canned diced tomatoes with green chilies. Pour in heavy cream and warm through. Gradually add cubed processed cheese, stirring until melted and smooth, then incorporate pepper jack and cheddar until thoroughly blended.
06 -
Fold cooked rotini into the sauce, stirring to coat evenly. Add reserved chicken and mix until fully combined. Adjust seasoning with extra taco seasoning as desired.
07 -
Serve hot, garnished with freshly chopped herbs or extra cheese as preferred.
# Notes:
01 -
For optimal texture, do not overcook the pasta before combining it with the sauce; it will continue to absorb flavor after mixing.