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Cheesy Rotel Chicken Pasta is a quick 20-minute dinner made with tender bites of chicken, pasta, cheese and Rotel for an easy and filling meal!A FAST FAMILY-FRIENDLY DINNERThis Cheesy Rotel Chicken Pasta is a quick, one-skillet dinner that even the pickiest eater will be coming back for seconds for. Its a filling dinner that seems to be a hit with both kids and adults in my family. Plus, its super customizable to make it exactly how your taste buds will enjoy it- thats my kind of dinner. And did I mention how quick it is? Anything that hits the table in only 20 minutes is a huge winner in my house. FREQUENTLY ASKED QUESTIONS:Is this dish really spicy? There is a slight heat from the Rotel and red pepper flakes. You can omit both and replace the Rotel with petite diced tomatoes. What if I dont have Better than Bouillon? Just leave it out. Its just an added layer of flavor but this dish will still taste great without it. What to serve with this pasta dish? A side salad or steamed vegetables, such as peas or broccoli. If you want some more carbs, go for some Garlic Bread, Dinner Rolls or Texas Toast. How long does leftover Rotel Chicken Pasta last? You can keep this in the fridge for up to 5 days. Store any leftovers in an airtight container. After it is heated up, you may need to add a bit of water or broth. I would add an of a cup at a time. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)rotini You can use any similar size pasta for this dish.chicken You can use any cubed chicken, whether it is breast, tenderloin, or chicken thighs. If you have leftover chicken to use, heat the chicken in oil with taco seasonings.low-sodium taco seasoning You can use the regular packet instead of low sodium. Sometimes I just find it easier so I can control how salty it gets (because you can always add salt in later but you cant take it out once it is in there!You can also make Homemade Taco Seasoning so I know exactly what ingredients are in it and can really control things that way, thats especially important if youre watching your sodium intake.bell peppers Red, yellow, and orange are my favorite for this particular dish as they are the sweetest. You can use any type of bell pepper in this recipe, or even omit the peppers altogether for those pickiest of eaters.yellow onion you could also use a sweet yellow onion or even a shallot. low-sodium chicken Better than Bouillon This adds so much flavor, and I will put it in any recipe that I can. Make sure you use low-sodium. The regular one is overly salty.The better than bouillon paste adds a great background flavor but if you dont have it, its not absolutely necessary for this recipe to taste great.Dont go out and buy a jar just for this.red pepper flakes This adds a bit of heat. You can omit it if you prefer not to include it.Rotel Rotel is just diced tomatoes with green chiles. It adds a zesty kick of flavor and color to the recipe.If you dont like Rotel, just use a can of diced petite tomatoes. Its an easy switch.heavy cream This will bring it all together and create a thick sauce.Milk isnt a good substitute for heavy cream since it would make this too thin. You could use half and half though. Or, if you dont mind sour cream, you could use that instead.Velveeta This will create the creamy, cheesy sauce.If you dont have a block and have enough time, you could make some Homemade Velveeta. Or, simply replace it with 3 cups of your favorite cheese, such as cheddar, Monterey Jack, or even pepper jack cheese. You can also add a mix of any cheese you have on hand. Since a block of Velveeta is generally sold in 16 ounce blocks, you wont be using a whole block of cheese, just of it. You could use more if you wanted to.cheddar cheese This adds an extra layer of cheese flavor.If you think its cheesy enough with the Velveeta, you dont need to add the extra shredded cheese.HOW TO MAKE CHEESY ROTEL CHICKEN PASTA:Cook the pasta according to the directions. Drain and set aside.To a large skillet, add oil. Then add in the chicken, bell peppers, onions and taco seasoning. Over medium heat, stir for 7 minutes or until the chicken is no longer pink. You want an internal temperature of 165 F.To the skillet, add the Velveeta, heavy cream, Rotel, cheddar cheese, Better Than Bouillon, and red pepper flakes (if using). Stir until combined.Add the drained pasta to the skillet. Stir until combined.Sprinkle the parsley on top if preferred.CRAVING MORE RECIPES?Tuscan Chicken PastaChicken Pesto PastaCrock Pot Creamy Italian Chicken PastaMarry Me Chicken PastaChicken Bacon Ranch Casserole PrintCheesy Rotel Chicken PastaCheesy Rotel Chicken Pasta is a quick 20-minute dinner made with tender bites of chicken, pasta, cheese and Rotel for an easy and filling meal!Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutesServings 6Calories 826kcalAuthor Brandie SkibinskiIngredients1 pound rotini1 Tablespoon oil1 pound boneless, skinless chicken breasts, cubed (or chicken thighs) cup diced red bell pepper cup diced orange bell pepper cup diced yellow bell pepper cup diced yellow onion1 ounce packet low-sodium taco seasoning12 ounces Velveeta, cubed (about 3/4 of a 16 ounce block)1 cups heavy cream10 ounce can Rotel (diced tomatoes with green chilies)1 cup shredded cheddar cheese (optional)1 teaspoon Chicken Better Than Bouillon teaspoon red pepper flakes (optional)1 teaspoon dried parsley (optional, for garnish)InstructionsCook 1 pound rotini according to the package directions. Drain and set aside.To a large skillet, add 1 Tablespoon oil. Then add in t1 pound boneless, skinless chicken breasts, cubed, cup diced red bell pepper, cup diced orange bell pepper, cup diced yellow bell pepper, cup diced yellow onion and 1 ounce packet low-sodium taco seasoning. Over medium heat, stir and cook until the peppers and tender and the chicken is no longer pink. Chicken should reach an internal temperature of 165F degrees. Then add to the skillet 12 ounces Velveeta, cubed, 1 1/2 cups heavy cream, 10 ounce can Rotel, 1 cup shredded cheddar cheese, 1 teaspoon Chicken Better Than Bouillon and teaspoon red pepper flakes (if using). Stir until combined and the Velveeta and cheese has melted. Add the drained, cooked pasta to the skillet. Stir until combined. Sprinkle 1 teaspoon dried parsley on top if preferred and serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 826kcal | Carbohydrates: 73g | Protein: 44g | Fat: 40g | Sodium: 1599mg | Fiber: 5g | Sugar: 12g

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