Cheesy Chicken Rotel Pasta
Cheesy Chicken Rotel Pasta
Ingredients
For the Pasta
- 12 ounces spaghetti noodles
For the Chicken and Sauce
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1/2 sweet onion, chopped
- 1 1/2 pounds chicken breast, thinly sliced, cut into bite-sized pieces
- 1 teaspoon Morton Season-All, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 ounce ranch seasoning mix, (half of a 1-ounce packet)
- 10 ounces Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
- 16 ounces Velveeta cheese, cut into cubes
- 1/2 cup chicken broth
- 1 1/2 cups mild cheddar cheese, shredded, divided
- 2 tablespoons milk, or as needed
For Garnish
- 1 teaspoon dried herbs, such as parsley or oregano
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain the noodles and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped green bell pepper and sweet onions and sauté for 3-4 minutes until slightly softened.
⏱️ 4 min
- 3
Add the thinly sliced, bite-sized chicken breast pieces to the skillet with the vegetables. Season with Morton Season-All, garlic powder, onion powder, black pepper, and the ranch seasoning mix.
⏱️ 1 min
- 4
Cook the chicken and vegetables for 8-11 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.
⏱️ 10 min
- 5
To the skillet with the cooked chicken and vegetables, add the undrained can of Ro*Tel Original Diced Tomatoes & Green Chilies, the cubed Velveeta cheese, and the chicken broth.
⏱️ 2 min
- 6
Stir in 1 cup of the shredded mild cheddar cheese. Cover the skillet with a lid and let it simmer for 5 minutes, or until the Velveeta and cheddar cheese are melted and the sauce is creamy. Stir well to combine all the melted cheeses.
⏱️ 5 min
- 7
If a thicker and creamier consistency is desired, add the remaining 1/2 cup of shredded mild cheddar cheese and the milk. Stir until the cheese is fully melted and the sauce reaches your preferred consistency.
⏱️ 2 min
- 8
Add the cooked spaghetti noodles to the cheesy sauce in the skillet. Use tongs to toss the noodles thoroughly, ensuring they are evenly coated with the cheesy sauce.
⏱️ 2 min
- 9
Serve immediately, garnished with dried herbs such as parsley or oregano.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Rotel Pasta
For the Pasta
- 12 ounces spaghetti noodles
For the Chicken and Sauce
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1/2 sweet onion, chopped
- 1 1/2 pounds chicken breast, thinly sliced, cut into bite-sized pieces
- 1 teaspoon Morton Season-All, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 ounce ranch seasoning mix, (half of a 1-ounce packet)
- 10 ounces Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
- 16 ounces Velveeta cheese, cut into cubes
- 1/2 cup chicken broth
- 1 1/2 cups mild cheddar cheese, shredded, divided
- 2 tablespoons milk, or as needed
For Garnish
- 1 teaspoon dried herbs, such as parsley or oregano
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain the noodles and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped green bell pepper and sweet onions and sauté for 3-4 minutes until slightly softened.
⏱️ 4 min - 3
Add the thinly sliced, bite-sized chicken breast pieces to the skillet with the vegetables. Season with Morton Season-All, garlic powder, onion powder, black pepper, and the ranch seasoning mix.
⏱️ 1 min - 4
Cook the chicken and vegetables for 8-11 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.
⏱️ 10 min - 5
To the skillet with the cooked chicken and vegetables, add the undrained can of Ro*Tel Original Diced Tomatoes & Green Chilies, the cubed Velveeta cheese, and the chicken broth.
⏱️ 2 min - 6
Stir in 1 cup of the shredded mild cheddar cheese. Cover the skillet with a lid and let it simmer for 5 minutes, or until the Velveeta and cheddar cheese are melted and the sauce is creamy. Stir well to combine all the melted cheeses.
⏱️ 5 min - 7
If a thicker and creamier consistency is desired, add the remaining 1/2 cup of shredded mild cheddar cheese and the milk. Stir until the cheese is fully melted and the sauce reaches your preferred consistency.
⏱️ 2 min - 8
Add the cooked spaghetti noodles to the cheesy sauce in the skillet. Use tongs to toss the noodles thoroughly, ensuring they are evenly coated with the cheesy sauce.
⏱️ 2 min - 9
Serve immediately, garnished with dried herbs such as parsley or oregano.
⏱️ 1 min