Rotel Chicken Pasta
Rotel Chicken Pasta
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (seeds removed for less heat, optional)
- 10 ounces Rotel diced tomatoes with green chilies, undrained
- 1 1/2 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Cheese Sauce
- 8 ounces pasta, such as elbow macaroni, penne, or cavatappi
- 16 ounces Velveeta cheese, cut into 1-inch cubes
- 1/2 cup milk
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheddar cheese
Instructions
- 1
Cook pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce heat to medium. Add diced yellow onion and finely diced jalapeño to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min
- 4
Add minced garlic, chili powder, cumin, and dried oregano to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Stir in the undrained Rotel diced tomatoes with green chilies and chicken broth. Bring the mixture to a simmer, then reduce heat to low.
⏱️ 3 min
- 6
Add the cubed Velveeta cheese and milk to the skillet. Stir continuously until the Velveeta is completely melted and the sauce is smooth and creamy.
⏱️ 5 min
- 7
Return the cooked chicken to the skillet with the cheese sauce. Add the drained cooked pasta. Stir gently to combine, ensuring all ingredients are well coated in the sauce.
⏱️ 2 min
- 8
Season with salt and black pepper to taste. Serve immediately, garnished with fresh cilantro and shredded cheddar cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rotel Chicken Pasta
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely diced (seeds removed for less heat, optional)
- 10 ounces Rotel diced tomatoes with green chilies, undrained
- 1 1/2 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Cheese Sauce
- 8 ounces pasta, such as elbow macaroni, penne, or cavatappi
- 16 ounces Velveeta cheese, cut into 1-inch cubes
- 1/2 cup milk
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheddar cheese
Instructions
- 1
Cook pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce heat to medium. Add diced yellow onion and finely diced jalapeño to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min - 4
Add minced garlic, chili powder, cumin, and dried oregano to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 5
Stir in the undrained Rotel diced tomatoes with green chilies and chicken broth. Bring the mixture to a simmer, then reduce heat to low.
⏱️ 3 min - 6
Add the cubed Velveeta cheese and milk to the skillet. Stir continuously until the Velveeta is completely melted and the sauce is smooth and creamy.
⏱️ 5 min - 7
Return the cooked chicken to the skillet with the cheese sauce. Add the drained cooked pasta. Stir gently to combine, ensuring all ingredients are well coated in the sauce.
⏱️ 2 min - 8
Season with salt and black pepper to taste. Serve immediately, garnished with fresh cilantro and shredded cheddar cheese, if desired.
⏱️ 2 min