Rotel Chicken Pasta (Print Version)

# Ingredients:

→ For the Chicken

01 - 1.5 pounds boneless skinless chicken breasts or thighs, cut into small bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 to 2 tablespoons taco seasoning
04 - 1/2 teaspoon Cajun seasoning (optional for extra heat)
05 - 1 tablespoon oil for cooking
06 - 1 tablespoon butter for cooking

→ For the Pasta

07 - 1 pound rotini pasta or any pasta shape you like
08 - 1 tablespoon chicken bouillon for the pasta water

→ For the Sauce

09 - 1 tablespoon butter
10 - 1 red bell pepper, diced
11 - 1 orange bell pepper, diced
12 - 1 green bell pepper, diced
13 - 1 red onion, diced
14 - 4 to 5 garlic cloves, minced
15 - 1 teaspoon garlic powder
16 - 1 teaspoon onion powder
17 - 1 teaspoon smoked paprika
18 - 10 oz can Rotel diced tomatoes with green chilies
19 - 1.5 cups heavy cream (add more if needed)
20 - 12 oz Velveeta cheese, cubed
21 - 4 oz shredded pepper jack cheese
22 - 4 oz shredded sharp cheddar cheese
23 - 1 teaspoon additional taco seasoning to taste

# Instructions:

01 - Get all your ingredients measured, chopped, and ready to go before you start cooking. This makes the whole process so much smoother.
02 - Put the cut-up chicken pieces in a bowl and drizzle with olive oil. Sprinkle the taco seasoning and Cajun seasoning over the top and toss everything together until the chicken is well coated.
03 - Heat a tablespoon of oil and a tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook it until it's no longer pink inside and cooked all the way through. Take the chicken out of the skillet and set it aside for now.
04 - Bring a big pot of water to a boil and stir in the chicken bouillon. Add the rotini pasta and cook until it's al dente, following the package directions. Drain the pasta and set it aside.
05 - Using the same skillet you cooked the chicken in, melt another tablespoon of butter. Toss in the diced peppers, red onion, and minced garlic. Season with garlic powder, onion powder, and smoked paprika. Cook the vegetables for about 10 minutes, stirring occasionally, until they start to get soft and tender.
06 - Once the vegetables are nicely softened, add the can of Rotel and stir it all together.
07 - Pour the heavy cream into the skillet and stir it into the vegetable mixture. Add the cubed Velveeta and keep stirring until it melts completely and gets smooth. Then add the shredded pepper jack and sharp cheddar cheeses, stirring constantly until everything melts together into a creamy sauce.
08 - Add the drained pasta to the skillet and mix it thoroughly with the cheesy sauce. Fold in the cooked chicken and stir until everything is well combined. Give it a taste and add the extra teaspoon of taco seasoning if you want more flavor.

# Notes:

01 - Leftovers will keep in the fridge for up to 4 days.
02 - When reheating, you'll need to add a splash of milk or cream because the sauce thickens up in the fridge.
03 - If your sauce gets too thick while cooking, just stir in a little more heavy cream to thin it out.
04 - You can swap the heavy cream for milk if you want a lighter version.

Back