If you are searching for a dish that’s bursting with bold flavors, creamy texture, and a satisfying kick, look no further than this Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe. It’s everything you want in a cozy meal—tender chicken seasoned perfectly, vibrant bell peppers, and a luxurious cheese sauce that brings it all together in a rich, comforting pasta dish. Whether it’s a weeknight dinner or a special occasion, this recipe will quickly become a favorite in your recipe box, delivering warmth and happiness in every bite.
Ingredients You’ll Need
The beauty of this Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe lies in its use of simple, accessible ingredients, each thoughtfully chosen to build layers of flavor and texture. From the bite of taco seasoning on the chicken to the creamy, cheesy sauce that envelops every pasta swirl, every item plays an essential role.
- 1.5 lbs boneless skinless chicken: Bite-sized pieces for quick, even cooking and a juicy texture.
- 1 tbsp olive oil: Helps the taco seasoning adhere to the chicken while adding a delicate fruitiness.
- 1 to 2 tbsp taco seasoning: Brings smoky, spicy flavor that’s the heart of the dish.
- 0.5 tsp Cajun seasoning (optional): Adds a subtle heat boost and depth of flavor.
- 1 tbsp neutral oil: Perfect for sautéing without overpowering other tastes.
- 2 tbsp butter (divided): Adds richness and helps to caramelize the veggies.
- 16 oz rotini pasta: Twisty shape holds onto the creamy sauce beautifully; feel free to swap with your favorite pasta.
- 1 tbsp chicken bouillon granules: Infuses the pasta water with savory depth.
- 1 red bell pepper: Bright color and sweetness for balance.
- 1 orange bell pepper: Adds a pop of color and juicy bite.
- 1 green bell pepper: Fresh, slightly grassy flavor to contrast richness.
- 4 to 5 cloves garlic (minced): Aromatic backbone that wakes up the palate.
- 1 red onion (diced): Offers mild sweetness and texture.
- 1 tsp garlic powder (optional): Enhances garlic flavor subtly.
- 1 tsp onion powder (optional): Adds rounded savoriness.
- 1 tsp smoked paprika: Delivers smoky warmth without heat.
- 1 can diced tomatoes with green chilies (Rotel): Fresh, tangy, and spicy mix that makes this dish stand out.
- 1.5 cups heavy cream: Creates the luscious, silky sauce everything wraps in.
- 12 oz processed cheese (cubed): Melts into an ultra-smooth, creamy base.
- 1 cup shredded pepper jack cheese: Introduces a peppery kick and creamy melt.
- 1 cup shredded sharp cheddar cheese: Brings a bold, tangy finish for depth.
- Additional taco seasoning (to taste): For adjusting seasoning layers as you go.
How to Make Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe
Step 1: Season the Chicken
Start by tossing your bite-sized chicken pieces with olive oil and the taco seasoning, along with the optional Cajun seasoning if you like a little extra heat. This simple marination ensures every piece of chicken is packed with bold, zesty flavor before it even hits the pan.
Step 2: Sauté the Chicken to Perfection
Heat a large skillet over medium-high heat, melting half the butter with neutral oil to create a flavorful cooking base. Sauté the seasoned chicken for about 8 to 10 minutes until each piece is beautifully browned and cooked through. Then, remove the chicken and set it aside to rest while you prepare the rest of the dish.
Step 3: Cook the Pasta with a Flavor Boost
In a large pot, bring water to a boil and stir in chicken bouillon granules to infuse the pasta with savory flavor. Add your rotini and cook until al dente, just firm to the bite, according to package instructions. Drain it carefully and keep it warm, ready to soak up the creamy sauce.
Step 4: Build Flavor with Fresh Vegetables
Return to the skillet and melt the remaining butter. Add in the diced red, orange, and green bell peppers along with the red onion and minced garlic. Let everything cook for about 10 minutes, until the veggies soften and release their delightful aromas, creating a fragrant, colorful base for the sauce.
Step 5: Create the Creamy Cheese Sauce
Stir in the canned Rotel diced tomatoes with green chilies and pour in the heavy cream. Warm the mix gently, then gradually add the processed cheese cubes, stirring consistently until the cheese melts smoothly into a velvety sauce bursting with richness and a subtle kick of spice.
Step 6: Combine Pasta and Chicken
Fold the cooked rotini into the creamy cheese sauce, making sure every twist and turn is coated in that delicious, spicy creaminess. Then add your cooked chicken back into the skillet, stirring gently so everything is harmoniously combined, creating a dish that’s as satisfying in texture as it is in flavor.
Step 7: Final Flavors and Serve
Serve your Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe hot from the pan. Consider topping with fresh herbs or an extra sprinkle of shredded cheese to add a last touch of freshness and gooey indulgence that will have everyone at the table digging in happily.
How to Serve Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe
Garnishes
Brighten this creamy pasta with fresh garnishes like chopped cilantro, sliced green onions, or a squeeze of lime juice. These accents add a fresh contrast to the richness and can balance the spice with zesty brightness. A handful of crushed tortilla chips on top also provides a wonderful crunchy texture.
Side Dishes
This dish pairs beautifully with crisp side salads featuring crisp greens and a tangy vinaigrette or simple roasted vegetables such as asparagus or broccoli for some fresh, light counterpoints. Garlic bread or warm tortillas are also great for soaking up every last bit of that heavenly sauce.
Creative Ways to Present
For a more casual gathering, serve the pasta in individual bowls with cheese sprinkled generously on top and a side of sliced avocado. Alternatively, layer the dish in a casserole and bake it briefly for a bubbly, golden crust that’s perfect for potlucks or family dinners. If you’re feeling fancy, try serving the pasta nest atop a bed of sautéed spinach for an elegant touch.
Make Ahead and Storage
Storing Leftovers
This dish keeps wonderfully in an airtight container in the fridge for up to 3 days. Keeping the sauce and chicken well coated will ensure it stays creamy, so give it a gentle stir before reheating to redistribute the flavors.
Freezing
You can freeze Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe for up to 2 months in a freezer-safe container. For best results, freeze it before serving, but after the pasta and sauce are combined. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or cream if needed to revive the creamy texture. Stir frequently to prevent sticking and to ensure the chicken stays tender and the sauce smooth.
FAQs
Can I use a different kind of cheese?
Absolutely! While pepper jack and sharp cheddar give this dish its signature flavor and spice, feel free to experiment with mozzarella for creaminess, or Monterey Jack for a milder option. Just choose cheeses that melt well.
Is this recipe spicy?
Yes, thanks to the taco seasoning, Cajun spices, and Rotel tomatoes with green chilies, this pasta has a pleasant, warming heat. Adjust the seasoning to your taste if you prefer it milder or spicier.
What pasta works best?
Rotini is ideal because its twists trap the sauce, but you can also use penne, shells, or even macaroni. Choose any pasta shape that you love and that holds sauce well.
Can I make this vegetarian?
Yes, substituting the chicken with sautéed mushrooms or a plant-based protein works wonderfully. Just season and cook them the same way to maintain the rich flavor profile.
How do I know when the chicken is cooked?
Cook the chicken pieces until they’re no longer pink inside and have a golden-brown exterior, usually about 8 to 10 minutes over medium-high heat. Cutting one piece open is a reliable test.
Final Thoughts
There’s nothing quite like gathering around the table with a dish as rich and delicious as this Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe. From its bold seasoning to its indulgent cheesy sauce, it’s a dish that feels like a warm hug on a plate. Give it a try—you’ll quickly see why it becomes a go-to favorite for cozy nights and happy bellies.
Print
Creamy Rotel Chicken Pasta with Pepper Jack and Cheddar Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Rotel Chicken Pasta Cheese is a comforting and flavorful dish perfect for cozy nights. Tender, seasoned chicken is sautéed and combined with colorful bell peppers, aromatic garlic and onion, and a rich, creamy cheese sauce featuring Rotel diced tomatoes with green chilies. Tossed together with al dente rotini pasta and melted cheeses, this hearty meal delivers a spicy, cheesy goodness that satisfies every craving.
Ingredients
Chicken & Seasoning
- 1.5 lbs boneless skinless chicken, cut into bite-sized pieces
- 1 tbsp olive oil (for tossing chicken)
- 1 to 2 tbsp taco seasoning (to taste)
- 0.5 tsp Cajun seasoning (optional)
- 1 tbsp neutral oil (for sautéing chicken)
- 2 tbsp butter, divided (for cooking)
Pasta
- 16 oz rotini pasta (or preferred pasta)
- 1 tbsp chicken bouillon granules (for pasta water)
Vegetables & Aromatics
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 4 to 5 cloves garlic, minced
- 1 red onion, diced
Seasonings & Cheese
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- 1 tsp smoked paprika
- 1 can (approx. 10 oz) diced tomatoes with green chilies (Rotel)
- 1.5 cups heavy cream
- 12 oz processed cheese, cubed
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- Additional taco seasoning (to taste)
Instructions
- Season the Chicken. In a bowl, combine the bite-sized chicken pieces with olive oil, taco seasoning, and optional Cajun seasoning. Toss well to ensure every piece is evenly coated for flavorful bites.
- Sauté the Chicken. Heat a large skillet over medium-high heat and melt half of the butter along with the neutral oil. Add the seasoned chicken and sauté, stirring occasionally, until browned and fully cooked through, about 8 to 10 minutes. Once done, remove the chicken from the skillet and set aside.
- Cook the Pasta. Bring a large pot of water to a rolling boil. Stir in the chicken bouillon granules to infuse the pasta water with flavor. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and keep warm.
- Sauté Vegetables and Aromatics. Using the same skillet, melt the remaining butter. Add the diced red, orange, and green bell peppers, diced red onion, and minced garlic. Cook for about 10 minutes on medium heat until the vegetables are softened and fragrant.
- Create the Creamy Cheese Sauce. Stir in the canned Rotel diced tomatoes with green chilies and heavy cream into the softened vegetables, warming the mixture for a few minutes. Gradually add the processed cheese cubes, stirring continuously until the cheese is melted completely and the sauce is smooth and creamy.
- Combine Pasta, Chicken, and Sauce. Fold the cooked rotini pasta into the creamy cheese sauce, ensuring every piece is thoroughly coated. Add the reserved sautéed chicken back to the skillet and mix everything together until well combined and heated through. Taste and add additional taco seasoning if desired for extra spice.
- Serve and Garnish. Serve the creamy Rotel chicken pasta cheese hot. Optionally, garnish with fresh herbs or extra shredded cheese for a delicious finishing touch that enhances both flavor and presentation.
Notes
- For a spicier kick, increase the amount of taco seasoning or add a pinch of cayenne pepper.
- You can substitute rotini with any pasta shape you prefer, such as penne or fusilli.
- Processed cheese melts smoothly, but you can use Velveeta or similar cheeses for best results.
- Make sure not to overcook the pasta; al dente texture works best for this creamy dish.
- If heavy cream is not available, half-and-half can be used, but the sauce will be less rich.
