chicken rotel pasta recipe

Written BySheba G Updated On
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The Best chicken rotel pasta recipe

I’m excited to share with you one of my family’s favorite recipes, Chicken Rotel Pasta. This dish has been a staple in our household for years, and for good reason. It’s easy to make, packed with flavor, and perfect for any occasion.

Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a family gathering, this recipe is sure to become a favorite. I’ve always been fascinated by the combination of chicken, Rotel tomatoes, and pasta that comes together in this recipe. It’s a match made in heaven!

The creamy sauce and tender chicken are simply irresistible. My kids love helping me prepare the ingredients and watching the dish come together. They can’t get enough of the final product, and I’m happy to oblige their requests time and time again.

As a busy mom, I appreciate that this recipe is quick and easy to make. It’s also versatile enough to be served as a main course or as part of a larger meal. One of the best things about this recipe is its health benefits.

By using lean protein like chicken and whole wheat pasta, we’re getting a boost of protein and fiber without sacrificing flavor.

Chicken Rotel Pasta

4.7 from 1156 votes

A creamy, cheesy pasta dish with tender chicken and the zesty kick of Rotel tomatoes. This one-pot meal is quick, easy, and perfect for busy weeknights.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Chicken

12 oz penne pasta
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

For the Sauce

1 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
4 oz cream cheese, softened and cubed
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the penne pasta and cook according to package directions until al dente, about 10 to 12 minutes.
3Drain the pasta in a colander and set it aside.
4While the pasta cooks, season the chicken pieces with garlic powder, salt, and black pepper.
5Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken in a single layer.
6Cook without stirring for 4 to 5 minutes until the bottom is golden brown, then stir and continue cooking for another 4 to 5 minutes until the chicken is cooked through and no longer pink in the center.
7Reduce the heat to medium and add butter to the same skillet.
8Once melted, add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent.
9Stir in the minced garlic and cook for 30 seconds until fragrant.
10Pour in the undrained Rotel tomatoes, cream of chicken soup, and chicken broth.
11Stir well to combine, then bring the mixture to a gentle simmer over medium heat.
12Add the cubed cream cheese and stir continuously until it is fully melted and the sauce is smooth, about 2 to 3 minutes.
13Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses until melted and the sauce is creamy, about 1 to 2 minutes.
14Return the cooked chicken to the skillet and stir to coat evenly with the sauce.
15Add the drained pasta to the skillet and toss gently with the sauce until all the pasta is well coated.
16Cook over low heat for 1 to 2 minutes until everything is heated through.
17Serve immediately, garnished with additional shredded cheese or chopped parsley if desired.

🔧Equipment

Large pot
Large skillet
Colander
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 820mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 30g

📝Notes

For a lighter version, use low-fat cream cheese and reduced-fat soups and cheeses. You can also substitute the chicken with ground turkey or add vegetables like bell peppers or spinach.

Watch Video Of How Chicken Rotel Pasta Works

This chicken rotel pasta recipe is one of those meals I always come back to because it is easy, affordable, and everyone at the table enjoys it. It works just as well for a casual weeknight dinner as it does for a family gathering or potluck.

I love that I can make it ahead and it still tastes great the next day. For storage, let the dish cool completely, then keep it in an airtight container in the fridge for up to four days.

To reheat, add a splash of chicken broth or milk to bring back the creamy texture, and warm it on the stovetop or in the microwave. You can serve it with a simple side salad or some crusty bread to round out the meal.

This recipe is a keeper for any occasion.

❓ Frequently Asked Questions About Chicken Rotel Pasta

Q: What is Rotel tomatoes?

Rotel tomatoes are a brand of canned tomatoes that have been seasoned with spices and herbs. They add a rich, tangy flavor to dishes like Chicken Rotel Pasta.

Q: Can I use fresh tomatoes instead of canned?

No, it’s best to use canned tomatoes for this recipe because they have a more concentrated flavor that enhances the overall taste.

Q: What kind of pasta should I use?

You can use any type of pasta you like, but penne or rotini work well because they hold onto the creamy sauce nicely.

Q: Can I make this recipe vegetarian?

No, this recipe requires chicken for its unique flavor profile.

Q: Can I freeze leftovers?

No, it’s best to consume leftovers within 3 days because the sauce may separate when thawed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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