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

Scale

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)

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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.