Cheesy Rotel Chicken Pasta

Cheesy Rotel Chicken Pasta brings together tender chicken seasoned with warm taco spices, colorful sautéed peppers and onions, and a rich velvety cheese sauce made with Velveeta, pepper jack, and sharp cheddar. The addition of zesty Rotel tomatoes with green chilies adds a gentle heat and vibrant flavor that turns this dish into a comforting, crowd pleasing meal perfect for busy weeknights or lively family dinners. The hearty rotini pasta soaks up every bit of the creamy sauce, making each bite a satisfying flavor experience.

I remember the first time I melted all the cheeses together and my kitchen filled with that irresistible Tex Mex aroma.

Ingredients

• Boneless Skinless Chicken Breasts or Thighs: for tenderness or lean protein cut evenly for quick cooking
• Olive Oil: to coat chicken and help seasonings stick while promoting browning
• Taco Seasoning: for authentic Tex Mex flavor choose either store bought or homemade
• Cajun Seasoning: optional for adding a mild spicy kick
• Oil and Butter: combination creates deeper flavor while cooking chicken
• Rotini Pasta: or any short pasta that holds sauce well
• Chicken Flavored Bouillon: added to pasta water to boost savory taste
• Butter: for sautéing veggies and enriching sauce
• Mixed Bell Peppers: such as red orange and green for sweetness crunch and color select firm and glossy ones
• Fresh Garlic Cloves: minced to add aromatic depth
• Red Onion: milder than white onion adds gentle sweetness and vibrant color
• Garlic Powder Onion Powder and Smoked Paprika: trio of spices for smoky complexity
• Rotel Diced Tomatoes with Green Chilies: give the dish signature spice tang and Southern flair
• Heavy Cream: makes the sauce luscious and creamy can adjust thickness with more cream if desired
• Velveeta Cheese: cubed for classic smooth melt
• Shredded Pepper Jack Cheese: brings peppery heat and gooey texture
• Shredded Sharp Cheddar Cheese: adds sharpness to balance sweetness and round out flavor
• Extra Taco Seasoning: reserved for a final flavorful boost if preferred

Instructions

Prep and Season the Chicken:

Cut the chicken into small uniform pieces so they cook quickly and evenly. Toss with olive oil along with taco seasoning and Cajun seasoning for a gentle heat layer. Massage all the spices into the chicken so each piece is fully coated.

Cook the Chicken:

Heat oil and butter together in your largest skillet over medium high heat. Add chicken in a single even layer and let it sear without stirring for a couple of minutes to develop browning. Then stir and continue cooking until no pink remains and the chicken is cooked through. Transfer the chicken to a plate and keep warm.

Boil and Drain Pasta:

Bring a large pot of water to a rolling boil after adding chicken bouillon to intensify flavor. Add the rotini pasta and stir to prevent sticking. Cook until just al dente according to package instructions. Drain the pasta well and set aside.

Sauté Peppers Onions and Garlic:

In the same skillet melt butter over medium heat. Add diced bell peppers along with chopped red onion and minced garlic. Sprinkle with garlic powder, onion powder, and smoked paprika to deepen the flavor. Cook for about ten minutes stirring occasionally until the vegetables soften and their aroma fills your kitchen.

Make Cheesy Rotel Sauce:

Pour the entire can of Rotel tomatoes and chilies with juices into the skillet and stir. Lower heat and add heavy cream mixing gently to combine. Scatter cubed Velveeta into the sauce allowing it to melt slowly before folding in shredded pepper jack and cheddar cheese. Stir carefully until the sauce becomes silky smooth and all the cheese has melted fully.

Combine Pasta Chicken and Sauce:

Add the drained pasta directly into the sauce and toss well so every rotini piece is coated. Return the cooked chicken along with its juices to the pan and mix thoroughly. Taste the sauce and sprinkle more taco seasoning if you want to boost flavor before serving.

Velveeta is my secret weapon here. It melts so seamlessly into the sauce giving it that unbelievably smooth texture that shredded cheese alone cannot achieve. This dish always brings back the memory of my daughter eagerly helping me in the kitchen, ending up covered in orange cheese dust and grinning from ear to ear.

Storage Tips

Let any leftovers cool completely before transferring into airtight containers for the fridge. They keep well for up to four days. When reheating gently warm on the stovetop or microwave adding a splash of milk or cream to loosen the sauce and prevent clumping. I always include a little extra cream when packing leftovers for lunch to keep the pasta creamy and indulgent.

Ingredient Substitutions

You can switch out the chicken breasts or thighs for ground chicken or even turkey for a different protein texture. Whole milk or half and half can replace heavy cream for a lighter but less rich sauce. If Velveeta is not available try American cheese for similar meltability. Pepper jack can be swapped with Monterey Jack if you prefer less spice and use any preferred combo of bell peppers your family enjoys.

Serving Suggestions

Serve this pasta piled high in generous bowls topped with chopped green onions or crushed tortilla chips for an added crunch. It pairs beautifully with a crisp green salad tossed in lime vinaigrette or a side of roasted corn to bring out the Tex Mex vibe fully.

Serve immediately for best texture and flavor. Leftovers reheat well with a splash of cream.

FAQs About This Recipe

→ What pasta works best for this dish?

Rotini is preferred as it holds the creamy sauce well, but penne or shells are suitable alternatives.

→ Can I use precooked chicken?

Yes, precooked rotisserie or leftover chicken can be warmed and seasoned before adding to the sauce.

→ How spicy is the dish?

The heat is mild to moderate from Rotel tomatoes and optional Cajun seasoning; spice level can be adjusted as desired.

→ What cheese substitutes can I try?

You can replace Velveeta with cream cheese or American cheese, and swap pepper jack with Monterey Jack or Colby.

→ How should leftovers be stored and reheated?

Store cooled leftovers in an airtight container in the fridge for up to four days. Reheat gently with a splash of milk or cream to keep the sauce smooth.

→ Is there a lighter version of this dish?

You can reduce richness by using milk instead of heavy cream and less cheese, though the sauce will be less creamy.