Description

This Creamy Rotel Chicken Pasta Cheese recipe is a comforting and flavorful dish perfect for cozy nights. Tender bite-sized chicken pieces seasoned with taco and Cajun spices are sautéed and combined with a rich, creamy sauce made from heavy cream, processed cheese, and a blend of pepper jack and sharp cheddar cheeses. Mixed with al dente rotini pasta and vibrant bell peppers, onions, and garlic, this cheesy pasta dish bursts with southwestern-inspired flavors and a subtle spicy kick from canned diced tomatoes with green chilies (Rotel). An ideal meal to warm you up and satisfy your craving for cheesy, hearty goodness.

Ingredients

Scale

Chicken and 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 and 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
1 tsp garlic powder (optional)
1 tsp onion powder (optional)
1 tsp smoked paprika (for flavor)

Cheese and Sauce

1 can (approximately 10 oz) canned 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 until the chicken is evenly coated with the spices.
Sauté the chicken: Heat a large skillet over medium-high heat. Melt half of the butter with the neutral oil. Add the seasoned chicken and cook for about 8-10 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
Cook the pasta: Bring a large pot of water to a boil. Stir in chicken bouillon granules to flavor the water. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta and keep it warm for the next step.
Sauté vegetables: In the same skillet used for chicken, melt the remaining butter. Add the diced red, orange, and green bell peppers, diced red onion, and minced garlic. Cook for about 10 minutes over medium heat, stirring often, until the vegetables are softened and fragrant.
Add tomatoes and cream: Stir in the canned diced tomatoes with green chilies (Rotel) and the heavy cream into the skillet. Warm the mixture for a few minutes, allowing the flavors to meld.
Melt the cheese: Gradually add the processed cheese cubes into the skillet, stirring continuously until the cheese is fully melted and the sauce becomes smooth and creamy.
Combine pasta and chicken: Fold the cooked rotini pasta into the creamy cheese sauce, ensuring each piece of pasta is coated well. Add the reserved sautéed chicken and gently mix until everything is evenly combined.
Serve: Serve the creamy Rotel chicken pasta hot, optionally garnished with fresh herbs or extra shredded cheese for a delicious finishing touch.

Notes

You can adjust the amount of taco seasoning based on desired spice level.
Optional Cajun seasoning adds extra smokiness and heat; omit if preferred milder flavors.
Using processed cheese cubes ensures a smooth, creamy sauce without clumping.
Rotini pasta holds the sauce well, but feel free to substitute with penne or fusilli.
For a lighter version, substitute heavy cream with half-and-half or a light cream alternative, noting the sauce will be less rich.
Leftovers store well in an airtight container and can be reheated gently on the stovetop or microwave.