Cheesy Rotel Chicken Pasta

Cheesy Rotel Chicken Pasta is that perfect blend of creamy, cheesy comfort and vibrant Tex Mex flavors. Tender chicken pieces seasoned with taco spices mingle with colorful sautéed peppers and onions. The sauce made from Velveeta, pepper jack, and sharp cheddar wraps everything in rich, melty goodness, while Rotel tomatoes and green chilies add a gentle kick. Tossed with rotini pasta, this dish is ideal for busy weeknights or whenever you want a crowd pleasing meal that also reheats beautifully.

The first time I melted all that cheese into the sauce, my kitchen smelled exactly like my favorite Tex Mex spot. My kids now recognize the Velveeta coming out of the fridge as the signal for a family favorite night.

Ingredients

• Boneless Skinless Chicken Breasts or Thighs: Choose your preference for lean or richer flavor and cut into small even pieces to ensure quick and uniform cooking
• Olive Oil: Helps the seasonings stick to the chicken and promotes browning
• Taco Seasoning: Brings classic Tex Mex flavor in a quick and easy way use your favorite brand or homemade mix
• Slap Ya Mama Cajun Seasoning: Optional for adding a subtle heat boost to the chicken
• Oil plus Butter: Used together to sauté the chicken for richer flavor and better browning
• Rotini Pasta or any short pasta: Shape that holds onto the sauce well, making each bite cheesy and satisfying
• Chicken Flavored Bouillon: Added to the pasta water to deepen the savory background of the dish
• Butter: Used to sauté vegetables and enrich the sauce with creamy flavor
• Mixed Bell Peppers: Use a mix of red orange and green for vibrant color sweetness and crunch choose firm glossy peppers
• Garlic Cloves: Fresh minced garlic adds a fragrant aromatic punch
• Red Onion: Milder and sweeter than white onion, adds color and gentle sweetness
• Garlic Powder Onion Powder Smoked Paprika: These three seasonings uplift the vegetables with warmth depth and smokiness
• Rotel Diced Tomatoes with Green Chilies: The signature ingredient that brings subtle spice tang and Southern flair
• Heavy Cream: Creates a luscious creamy sauce that can be thinned with a bit more cream if desired
• Velveeta Cheese: Cubed for quick melting, it provides an ultra smooth creamy base that's hard to beat
• Shredded Pepper Jack Cheese: Adds a peppery kick and gooey texture
• Shredded Sharp Cheddar Cheese: Balances the sweetness of the peppers with a rich sharpness
• Taco Seasoning Reserved: For final seasoning adjustments to taste

Instructions

Prep and Season the Chicken:

Cut chicken into small pieces so it cooks evenly and quickly. Toss the pieces in olive oil then sprinkle with taco seasoning and Cajun seasoning if using. Use your hands to massage the spices into every piece so they are well coated.

Cook the Chicken:

Heat your skillet over medium high heat and add oil and butter. Once hot, add the chicken in a single layer without crowding the pan. Let it sear undisturbed for a few minutes to get a nice golden crust, then stir and cook until the chicken is completely cooked through with no pink remaining. Remove the chicken to a plate and keep warm.

Boil and Drain Pasta:

Fill a large pot with water and add chicken bouillon to intensify the flavor. Bring it to a rolling boil, then add the rotini pasta. Stir right away so the pasta does not stick. Cook according to package instructions until just al dente, then drain well and set aside.

Sauté Peppers Onions and Garlic:

In the skillet you used for the chicken, melt a knob of butter over medium heat. Add diced bell peppers, onion, and minced garlic. Sprinkle with garlic powder, onion powder, and smoked paprika. Cook the vegetables for about ten minutes, stirring occasionally until they soften and release a fragrant aroma that fills your kitchen.

Make Cheesy Rotel Sauce:

Pour in the entire can of Rotel including its juices and stir to combine. Lower the heat then pour in heavy cream and mix gently. Add the cubed Velveeta cheese and let it melt slowly on low heat. Once mostly melted, fold in shredded pepper jack and sharp cheddar. Stir continuously until the sauce is silky smooth with no lumps of cheese.

Combine Pasta Chicken and Sauce:

Add the drained pasta directly into the sauce and toss well so every piece is coated. Return the cooked chicken along with any juices back to the pan and mix thoroughly. Taste the sauce and sprinkle with reserved taco seasoning if you want a bolder flavor.

Velveeta is truly one of my favorite ingredients because it disappears into the sauce, giving the texture a creamy silkiness that shredded cheese alone can't achieve. I also treasure the moments when my daughter helps grate cheese and ends up covered in orange dust from the sharp cheddar.

Storage Tips

Allow leftovers to cool before transferring into airtight containers. Store in the fridge for up to four days. When reheating, warm gently in the microwave or on the stove with a splash of milk or cream to bring back the sauce's creamy texture. I always send an extra splash of milk with lunches because the pasta soaks up the sauce.

Ingredient Substitutions

Ground chicken or turkey can replace chicken breasts or thighs for convenience or preference. Whole milk or half and half works for a lighter sauce although it will be less rich. American cheese can stand in for Velveeta, Monterey Jack can substitute for pepper jack to reduce the heat. Feel free to use any bell pepper varieties you have on hand.

Serving Suggestions

Serve this pasta in big bowls topped with sliced green onions or crushed tortilla chips for crunch. It pairs beautifully with a crisp green salad dressed in lime vinaigrette or roasted corn to complete the Tex Mex experience.

This Cheesy Rotel Chicken Pasta is simple to make and perfect for weeknights. Leftovers reheat beautifully with a splash of milk.

Common Recipe Questions

→ What pasta shapes work best?

Rotini holds the creamy sauce well, but penne or shells are also good options for this dish.

→ Can I use precooked chicken?

Yes, rotisserie or leftover chicken can be warmed with seasonings before adding it to the sauce for convenience.

→ How spicy is this dish?

It has a gentle kick from Rotel tomatoes and optional Cajun spice; adjust heat by modifying Cajun seasoning use.

→ What cheese alternatives can I use?

Velveeta can be swapped for cream cheese or American cheese, with Monterey Jack or mozzarella as options for shredded cheese.

→ How should leftovers be stored?

Cool leftovers before refrigerating in an airtight container for up to four days. Reheat gently with milk or cream to maintain smooth sauce.

→ Can this dish be made lighter?

Use milk instead of heavy cream and reduce the amount of cheese to create a lighter version, though sauce richness will be less.