Rotel Chicken Pasta (Printable Version)

Tender chicken and colorful peppers in a spicy three-cheese sauce with Rotel tomatoes, perfect for a hearty family dinner.

# Ingredients:

→ For the Chicken

01 - 1.5 pounds boneless skinless chicken breasts or thighs, cut into small bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 to 2 tablespoons taco seasoning
04 - 1/2 teaspoon Cajun seasoning (optional for extra heat)
05 - 1 tablespoon oil for cooking
06 - 1 tablespoon butter for cooking

→ For the Pasta

07 - 1 pound rotini pasta or any pasta shape you like
08 - 1 tablespoon chicken bouillon for the pasta water

→ For the Sauce

09 - 1 tablespoon butter
10 - 1 red bell pepper, diced
11 - 1 orange bell pepper, diced
12 - 1 green bell pepper, diced
13 - 1 red onion, diced
14 - 4 to 5 garlic cloves, minced
15 - 1 teaspoon garlic powder
16 - 1 teaspoon onion powder
17 - 1 teaspoon smoked paprika
18 - 10 oz can Rotel diced tomatoes with green chilies
19 - 1.5 cups heavy cream (add more if needed)
20 - 12 oz Velveeta cheese, cubed
21 - 4 oz shredded pepper jack cheese
22 - 4 oz shredded sharp cheddar cheese
23 - 1 teaspoon additional taco seasoning to taste

# Steps:

01 - Measure, chop, and prepare all ingredients before beginning to ensure a smooth cooking process.
02 - Place chicken pieces in a bowl, drizzle with olive oil, and sprinkle with taco and Cajun seasonings. Toss until chicken is well coated.
03 - Heat oil and butter in a large skillet over medium-high heat. Cook seasoned chicken until completely cooked through with no pink remaining. Remove from skillet and set aside.
04 - Bring a large pot of water to boil. Add chicken bouillon and rotini pasta. Cook until al dente according to package directions. Drain and set aside.
05 - In the same skillet used for chicken, melt another tablespoon of butter. Add diced peppers, red onion, and minced garlic. Season with garlic powder, onion powder, and smoked paprika. Cook for about 10 minutes, stirring occasionally, until vegetables are tender.
06 - Incorporate the can of Rotel tomatoes with green chilies into the vegetable mixture and stir well.
07 - Pour heavy cream into the skillet and stir to combine with vegetables. Add cubed Velveeta and stir until completely melted. Add shredded pepper jack and sharp cheddar, stirring constantly until all cheese is melted and sauce is smooth.
08 - Add drained pasta to the skillet and thoroughly mix with the cheese sauce. Fold in the cooked chicken until well combined. Taste and add the additional teaspoon of taco seasoning if desired.

# Notes:

01 - Leftovers will keep in the refrigerator for up to 4 days.
02 - When reheating, add a splash of milk or cream as the sauce thickens in the refrigerator.
03 - If sauce becomes too thick while cooking, stir in additional heavy cream to achieve desired consistency.
04 - Heavy cream can be substituted with milk for a lighter version.

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