Creamy Rotel Chicken Pasta with Cheeses and Peppers (Print version)

Tender chicken, rotini, Rotel tomatoes, bell peppers, and three cheeses in a creamy skillet pasta.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) rotini pasta
02 - 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into bite-size pieces
03 - 1 tablespoon taco seasoning
04 - 1/2 teaspoon kosher salt, plus more for pasta water
05 - 1/4 teaspoon black pepper
06 - 1 tablespoon olive oil

For the peppers and cheese sauce

07 - 1 red bell pepper, diced
08 - 1 yellow bell pepper, diced
09 - 1 green bell pepper, diced
10 - 1/2 red onion, diced
11 - 2 cloves garlic, minced
12 - 1 can (10 oz/283 g) Rotel diced tomatoes and green chilies, partially drained
13 - 1 cup (240 ml) heavy cream
14 - 8 oz (225 g) Velveeta, cubed
15 - 1 cup (115 g) shredded pepper jack cheese
16 - 1 cup (115 g) shredded cheddar cheese
17 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
18 - 2 tablespoons chopped cilantro or sliced green onion, optional

# Instructions:

01 - Boil the rotini in salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
02 - Pat the chicken dry. Toss it with taco seasoning, salt, and black pepper so the pieces are evenly coated.
03 - Heat olive oil in a large deep skillet over medium-high heat. Cook the chicken for 6-8 minutes, stirring occasionally, until browned and cooked to 165°F. Transfer to a plate.
04 - Add the bell peppers and red onion to the same skillet. Cook for 4-5 minutes until slightly softened, then stir in the garlic for 30 seconds.
05 - Reduce heat to low. Add Rotel, heavy cream, Velveeta, pepper jack, and cheddar. Stir until the cheeses melt into a smooth sauce.
06 - Return the chicken and drained pasta to the skillet. Toss well, adding reserved pasta water a little at a time until the sauce coats the pasta. Garnish with cilantro or green onion if using.

# Good to know:

01 - Serve immediately for the smoothest cheese sauce.
02 - Use mild Rotel and Monterey Jack for less heat.
03 - Add reserved pasta water slowly so the sauce stays creamy, not watery.

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