Cheesy Rotel Chicken Pasta

Name: Cheesy Rotel Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb penne or rotini pasta (shapes with ridges grab the sauce better); 2 cups cooked chicken, shredded or cubed (rotisserie chicken is your friend); 1 can (10 oz) Rotel diced tomatoes with green chiles (original or mild, depending on your heat tolerance); 1 block (16 oz) Velveeta cheese, cubed; 1 can (10.5 oz) cream of chicken soup (or cream of mushroom if you’re feeling rebellious); 1 cup chicken broth; 1 cup milk (whole milk makes it creamier, but 2% works fine); 1 tablespoon butter; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 cup frozen corn; 1 can black beans, drained and rinsed; 1 bell pepper, diced; 1 jalapeño, diced (if you like living dangerously); 1/2 cup sour cream stirred in at the end; Shredded cheddar or Monterey Jack; Fresh cilantro, chopped; Sliced jalapeños; Crushed tortilla chips for crunch; Green onions, sliced; More hot sauce, obviously; Large pot or deep skillet with a lid; Wooden spoon for stirring; Rotisserie chicken shredding hands (or two forks)

By Tyla | Last modified on Oct 30, 2025

Featured in: Lunch

Somebody figured out that if you combine chicken, pasta, Rotel tomatoes, and an entire block of Velveeta, you get something that’s completely addictive and requires almost zero effort. Then that person shared it with the world, and now we all have this weapon in our weeknight dinner arsenal. This is the kind of meal that makes you look like you tried way harder than you actually did. It’s creamy, spicy, cheesy, and comes together in one pot while you’re still in your work clothes wondering what to make for dinner.

This isn’t fancy pasta with fresh herbs and expensive cheese. This is “I need to feed people NOW and make them happy” pasta. It’s Velveeta at its finest hour. It’s Rotel doing what Rotel does best. It’s rotisserie chicken making your life easier. Everything melts together into this spicy, creamy, comfort-food situation that people will ask you to make again and again.

This is Tex-Mex meets pasta night, and they’re in love. It’s what happens when you stop pretending you don’t love processed cheese and just embrace the magic. It’s dinner in under 30 minutes that tastes like you’ve been simmering something all day.

Why This Pasta Is About to Save Your Weeknights

One-pot wonder — Everything cooks in the same pot, minimal dishes
Stupid fast — 30 minutes from start to mouth-stuffing
Foolproof — If you can boil water, you can make this
Rotisserie shortcut — Pre-cooked chicken means even less work
Kid-approved — Cheesy pasta with a kick that kids actually eat
Leftover champion — Somehow even better the next day

The Stuff You Need

For the Pasta:

1 lb penne or rotini pasta (shapes with ridges grab the sauce better)
2 cups cooked chicken, shredded or cubed (rotisserie chicken is your friend)
1 can (10 oz) Rotel diced tomatoes with green chiles (original or mild, depending on your heat tolerance)
1 block (16 oz) Velveeta cheese, cubed
1 can (10.5 oz) cream of chicken soup (or cream of mushroom if you’re feeling rebellious)
1 cup chicken broth
1 cup milk (whole milk makes it creamier, but 2% works fine)
1 tablespoon butter
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

Optional Add-Ins (But Why Not?):

1 cup frozen corn
1 can black beans, drained and rinsed
1 bell pepper, diced
1 jalapeño, diced (if you like living dangerously)
1/2 cup sour cream stirred in at the end

For Topping:

Shredded cheddar or Monterey Jack
Fresh cilantro, chopped
Sliced jalapeños
Crushed tortilla chips for crunch
Green onions, sliced
More hot sauce, obviously

Special Equipment:

Large pot or deep skillet with a lid
Wooden spoon for stirring
Rotisserie chicken shredding hands (or two forks)

Let’s Make This Dinner That’ll Have Everyone Coming Back for Seconds

Step 1: The Pasta Foundation

Bring a large pot of salted water to a boil. Cook your pasta according to package directions but drain it 1-2 minutes BEFORE it’s al dente. It’ll finish cooking in the sauce and you don’t want mushy pasta. Nobody wants mushy pasta. Drain and set aside.

Step 2: The Chicken Situation

If you bought a rotisserie chicken (smart move), shred or cube it now. Remove the skin unless you’re into that, and pull the meat off the bones. You need about 2 cups, which is roughly one rotisserie chicken. If you’re using leftover chicken, dice it up. If you’re cooking chicken from scratch, you’re making this harder than it needs to be, but respect.

Step 3: The Magic Sauce Assembly

In the same pot you cooked the pasta in (see? already saving on dishes), melt the butter over medium heat. Add your cream of chicken soup, chicken broth, and milk. Whisk it together until smooth. It’ll look boring right now. That’s about to change.

Step 4: The Velveeta Moment

Add your cubed Velveeta to the pot. Stir constantly over medium heat until it melts into the sauce. This is when things start looking promising. The sauce will go from “eh” to “oh damn” right before your eyes. Velveeta melts like a dream, which is exactly why we’re using it. No judgment, only dinner.

Step 5: The Rotel Revolution

Pour in that can of Rotel, liquid and all. This is where the flavor really kicks in. Those tomatoes and green chiles bring the personality. Stir it into the cheese sauce and watch it turn into something beautiful. Add your garlic powder, onion powder, salt, and pepper. Taste it. Adjust. This is your pasta.

Step 6: Everything Goes in the Pool

Add the cooked pasta and shredded chicken to the pot. Stir everything together until every piece of pasta is coated in that creamy, spicy, cheesy goodness. If you’re adding extras like corn, black beans, or peppers, throw them in now. Let everything heat through for about 5 minutes, stirring occasionally.

Step 7: The Thickness Check

The sauce should be creamy and coat the pasta without being soupy. If it’s too thick, add a splash more milk or chicken broth. If it’s too thin (unlikely, but possible), let it simmer for a few more minutes. The pasta will absorb more liquid as it sits, so slightly saucy is good.

Step 8: The Topping Extravaganza

Serve this in big bowls. Top with shredded cheese (it’ll melt into the hot pasta), fresh cilantro, sliced jalapeños, green onions, or whatever sounds good. Some people crush tortilla chips on top for crunch. Some people add a dollop of sour cream. Some people just eat it straight with no toppings because it’s already perfect.

Step 9: The Eating

Take a bite and appreciate that you made something this satisfying in under 30 minutes. Notice how the creamy cheese sauce clings to every piece of pasta. Feel the little kick from the Rotel. Enjoy the tender chicken. Feel good about your life choices.

Pro Tips From Someone Who Makes This Weekly

Rotisserie Chicken Is Non-Negotiable: Unless you have leftover chicken already cooked, just buy the rotisserie. It saves 20 minutes and adds flavor you didn’t have to work for.

Don’t Overcook the Pasta: Seriously, drain it early. It cooks more in the sauce and you don’t want mush.

Velveeta Is the Move: Regular cheese doesn’t melt the same way. It gets grainy and weird. Velveeta melts smooth and stays creamy. This is its moment to shine.

Adjust the Heat: Mild Rotel for kids or spice-sensitive people. Original for normal humans. Add diced jalapeños or hot sauce if you want more kick.

Make It Stretch: Add a can of black beans and some corn. Boom, you’re feeding eight people instead of four.

Leftovers Are Gold: This pasta reheats beautifully. Add a splash of milk when reheating to loosen the sauce.

Switch It Up (Because Variety Keeps Things Interesting)

Taco Pasta Version: Add a packet of taco seasoning to the sauce. Top with crushed Doritos and sour cream.

Buffalo Chicken Pasta: Swap the Rotel for buffalo sauce. Add ranch dressing at the end. Top with blue cheese crumbles.

Broccoli Addition: Throw in 2 cups of frozen broccoli florets. Extra veggies, same great taste.

Bacon Makes Everything Better: Cook some bacon, crumble it, and stir it in. Or use it as a topping. Or both.

Southwest Style: Add black beans, corn, bell peppers, and top with avocado slices and lime.

Mushroom Lovers: Sauté sliced mushrooms and add them in. Use cream of mushroom soup instead of chicken.

Spicy Sausage Version: Use andouille or spicy Italian sausage instead of chicken. Brown it first, then proceed with the recipe.

Make-Ahead Magic

Meal Prep Champion: Make a big batch on Sunday. Portion it into containers. Reheat for lunch or quick dinners all week.

Freezer-Friendly: This freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of milk.

Assemble and Refrigerate: Mix everything except the toppings, store in a covered dish, and bake at 350°F for 30 minutes when ready to eat.

The Sauce Alone: Make a double batch of the cheese sauce and freeze half. Next time, just cook pasta and chicken, heat the sauce, and combine.

Storage Real Talk

Refrigerated: Keeps for 4-5 days in an airtight container. The pasta absorbs more sauce over time, so it gets thicker.

Reheating: Microwave individual portions with a splash of milk. Or reheat on the stovetop over medium-low heat, stirring in extra milk to loosen.

Freezing: Freeze in portions for easy future meals. Write the date on it. Future you will be grateful.

Not Good Frozen: The texture of the pasta changes slightly, but honestly, it’s still delicious and totally worth it for convenience.

Perfect Pairings

Garlic Bread: For soaking up any extra sauce. And because bread.

Simple Side Salad: Something fresh and crunchy to balance all that creamy cheese.

Tortilla Chips and Salsa: Lean into the Tex-Mex vibes.

Literally Nothing: This is a complete meal. Protein, carbs, veggies (if you added them), and cheese. You’re good.

Beer or Margarita: If you’re serving this for adults, pair accordingly.

Why This Pasta Works So Damn Well

Rotel chicken pasta is genius because it combines comfort food familiarity with enough spice to keep things interesting. The Velveeta creates a sauce that stays smooth and creamy without breaking or getting grainy. The Rotel adds flavor complexity without requiring you to chop a bunch of vegetables or measure out spices. The rotisserie chicken means you skip the hardest part of cooking chicken.

It’s also endlessly adaptable. You can throw in whatever vegetables you have. You can adjust the spice level. You can make it healthier or lean into full indulgence. It works for feeding toddlers and adults at the same time.

This is the kind of recipe that makes you feel like a competent adult who has their life together, even if you’re making it at 7 PM on a Tuesday still wearing your work badge. No shame. Only delicious, cheesy, spicy pasta.

When to Make This Pasta

Weeknight Dinner Emergency: When you have no plan and need food fast.

Potluck Contribution: This travels well and feeds a crowd. People will love you.

Game Day Spread: Make a big batch. It’s perfect football food.

New Parent Survival: Easy one-pot meal when you’re too exhausted for real cooking.

Picky Eater Dinner: Kids love cheesy pasta. Adults love the Rotel kick. Everyone wins.

Meal Prep Sunday: Make once, eat four times. This is efficient living.

Questions People Always Ask

Q: Can I use real cheese instead of Velveeta? A: You can, but it won’t melt the same way. If you insist, use a combination of cream cheese and shredded cheese, and add sodium citrate to prevent graininess. Or just embrace the Velveeta.

Q: Is this really spicy? A: Not really. Rotel has a mild kick. If you’re using mild Rotel, it’s barely spicy at all. If you want more heat, add jalapeños or hot sauce.

Q: Can I make this vegetarian? A: Skip the chicken, use vegetable broth, and add extra beans or veggies. Still delicious.

Q: What if I don’t have cream of chicken soup? A: Use cream of mushroom or make a simple roux with butter, flour, and chicken broth.

Q: My sauce is too thick. Help? A: Add more milk or broth, a little at a time, until it reaches your desired consistency.

Q: Can I use a different pasta shape? A: Absolutely. Shells, bowties, ziti – anything works. Just avoid angel hair or spaghetti. You want a shape that holds sauce.

Q: This doesn’t sound healthy. A: It’s not. It’s comfort food. Make a salad to serve alongside if you need to feel better about it.