Description
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.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~450 kcal
- Fat: ~18g
- Carbohydrates: ~48g
- Protein: ~25g