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This Rotel chicken pasta has become my answer to busy weeknight dinners when I need something that tastes like I spent hours cooking but actually comes together in less than forty minutes. I stumbled upon the magic of combining Rotel tomatoes with creamy cheese sauce about five years ago, and the result was this incredible Tex-Mex inspired dish that's been on constant rotation ever since. The combination of tender, taco-seasoned chicken, colorful sweet peppers, and that incredibly creamy, spicy cheese sauce clinging to every piece of pasta creates this comforting one-skillet meal that satisfies everyone at the table.
I made this for the first time at a potluck dinner with my husband's coworkers, and it was completely empty within twenty minutes. Three different people asked me for the recipe right there on the spot. The secret lies in using heavy cream for a stable sauce base and seasoning the pasta water itself, two small steps that elevate this beyond basic weeknight fare.
What You'll Need
- Boneless skinless chicken: Breasts or thighs, cut into small, uniform bite-sized pieces to cook quickly and evenly.
- Taco seasoning: Transforms the plain chicken with depth and warmth that complements the Rotel's Tex-Mex profile.
- Rotel tomatoes with green chilies: The signature ingredient. Don't substitute with plain diced tomatoes—you'll lose that distinctive flavor and heat.
- Rotini pasta: The spiral shape perfectly catches and holds onto the thick, creamy sauce. Cook it until just al dente.
- Heavy cream: Creates that luxurious, velvety sauce base. Its fat content prevents the cheese sauce from breaking.
- Velveeta cheese: Melts incredibly smoothly, providing a silky sauce consistency with no graininess.
- Pepper Jack and sharp cheddar: Add real cheese flavor and a bit of heat. Shred them yourself from blocks for the smoothest melt.
- Colorful bell peppers & Red onion: Sauté until softened to create a sweet, aromatic flavor base that balances the spicy cheese.
- Fresh garlic cloves: Adds a pungent, aromatic quality that makes everything taste better.
- Chicken bouillon: Added to the pasta water so your noodles absorb flavor as they cook.
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Bringing It All Together
- Prepare Chicken Perfectly:
- Cut chicken into uniform pieces. Toss with olive oil and taco seasoning. In a large skillet over medium-high heat, cook chicken until golden-brown (about 3-4 minutes per side). Transfer the chicken to a clean plate and set aside.
- Cook Pasta Right:
- Bring water to a rolling boil, then add chicken-flavored bouillon and stir until dissolved. Add rotini and cook for 1 minute less than package directions (al dente). Drain the pasta but do not rinse—the starch helps the sauce cling better.
- Build the Flavor Base:
- Return the skillet to medium heat, add butter. Sauté the diced peppers, red onion, and minced garlic for about ten minutes, stirring occasionally, until the vegetables soften. Season with garlic powder, onion powder, and smoked paprika.
- Create the Sauce:
- Pour in the entire can of Rotel (juices included) and let it bubble for a minute. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Reduce heat to medium-low. Add cubed Velveeta, stirring until melted smoothly. Gradually add the shredded Pepper Jack and Sharp Cheddar in handfuls, stirring until glossy and thick. The gradual addition ensures smooth melting.
- Combine Everything Beautifully:
- Add the drained pasta to the skillet and toss everything together thoroughly. Add the cooked chicken back to the pan, folding it in gently until warmed through. Taste and adjust seasoning, adding more taco seasoning or a splash of heavy cream if the sauce has thickened too much. The final consistency should be thick and creamy but fluid.
I learned the hard way that using all milk instead of heavy cream causes the sauce to separate and look broken and greasy. Now I know that the fat content in heavy cream is what makes a cheese sauce stable and ensures that velvety, restaurant-quality texture. Also, adding the chicken back at the very end keeps the pieces distinct and prevents them from shredding apart.
How to Serve It & Mix It Up
Serve this pasta straight from the skillet while steaming hot. Pair it with a simple green salad and crusty garlic bread. Garnish with a dollop of sour cream or pickled jalapeños for customizable heat. For variations, swap the chicken for Italian sausage or ground beef. You can also add a can of black beans or frozen corn kernels for extra texture and substance. For a Buffalo-style twist, swap the taco seasoning for buffalo sauce and the Rotel for regular diced tomatoes.
Keeping and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a few tablespoons of milk or heavy cream to the pasta and warm on the stovetop over medium-low heat or in the microwave, stirring constantly to loosen the sauce back up. You can freeze this pasta for up to two months; thaw overnight and be generous with the cream when reheating.
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This Rotel chicken pasta has earned its place as one of my most reliable weeknight dinners. The combination of creamy cheese sauce with that distinctive Rotel kick creates something that tastes complex yet is simple to achieve. It consistently delivers crowd-pleasing results every time.
Frequently Asked Questions
- → Can I use a different type of pasta?
- Yes, any pasta shape works great. Penne, bowtie, shells, or even spaghetti would all be delicious in this recipe.
- → What can I use instead of Velveeta cheese?
- You can use cream cheese or more shredded cheese, but Velveeta gives it that extra smooth and creamy texture. If you skip it, just add more of the other cheeses.
- → How spicy is this dish?
- It has a mild to medium heat from the Rotel and pepper jack cheese. If you want it spicier, add the Cajun seasoning or use hot Rotel instead of the original.
- → Can I make this ahead of time?
- You can prep the ingredients ahead, but it's best cooked fresh. The sauce gets really thick when stored, so you'll need to add cream or milk when reheating.
- → What if I don't have Rotel tomatoes?
- Use a regular can of diced tomatoes and add a small can of diced green chilies. It won't be exactly the same, but it'll still be tasty.
- → Can I use chicken thighs instead of breasts?
- Absolutely! Chicken thighs stay juicier and add more flavor. Either one works perfectly in this recipe.