Chicken Pasta Rotel: Creamy Tomato and Chilli Pasta
The success of this chicken pasta rotel depends on the Rotel diced tomatoes with green chilies. Select a can with a balanced ratio of vegetables to liquid to ensure the sauce thickens correctly. Put back any cans that look overly processed or lack a distinct colour. Use these canned tomatoes to provide the essential acidity and heat that cuts through the richness of the cream cheese.
You combine boneless skinless chicken breast with penne pasta and a blend of cheddar and Parmesan cheese. Whisk the cream cheese into the simmering liquid before adding the heavy cream to ensure a silky sauce that won't split. This result is a savoury meal with bold flavours. You must let the mixture sit for one minute before serving to allow the flavours to settle.
Chicken Pasta Rotel: Creamy Tomato and Chilli Pasta
Recipe cardIngredients
Instructions
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Boil the pasta
Fill a large stockpot with water and add a teaspoon of salt. Bring it to a rolling boil over high heat. Cook the penne uncovered for 8 to 10 minutes until al dente. Drain the pasta but reserve a cup of the starchy water to adjust the sauce later.
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Brown the chicken
Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, paprika, oregano and chili powder. Cook for 5 to 6 minutes until the meat is golden brown and cooked through. Remove the chicken with a slotted spoon so it does not overcook.
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Sauté the aromatics
Use the same skillet to cook the diced onion for about 3 minutes. Stir until the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant to avoid burning the garlic.
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Simmer the sauce
Pour in the Rotel and chicken broth. Bring the liquid to a gentle simmer. Whisk in the cream cheese and heavy cream until the sauce is smooth. This sequence ensures the cheese melts evenly without splitting.
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Melt the cheese
Return the browned chicken to the skillet. Sprinkle in the shredded cheddar cheese and stir until the cheese is fully melted. Let the mixture simmer for 2 to 3 minutes to allow the flavours to blend.
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Combine and finish
Toss the cooked pasta into the skillet to coat it evenly. Add a splash of the reserved pasta water if the sauce is too thick. Remove from heat and let the dish sit for one minute so the sauce clings to the pasta.
Whisk the cream cheese into the simmering liquid before adding the heavy cream. If you add the cream first, the sauce may split. A split sauce looks grainy or oily rather than silky and smooth.
The pasta choice
Use penne or rotini for this dish. If you cannot find these, any short, tubular pasta works. The ridges and hollows capture the creamy tomato sauce, ensuring every bite is savoury. Do not use thin spaghetti, as the heavy sauce will overwhelm the delicate strands and ruin the texture.
What to serve with it
Pair this meal with a simple green salad dressed in olive oil and lemon vinaigrette to cut through the richness. Toasted garlic bread provides a comforting crunch. For added colour and nutrition, serve a side of steamed broccoli or roasted Brussels sprouts alongside the pasta.
Storing and reheating
Cool the dish to room temperature and refrigerate within 2 hours. For long term storage, use an airtight container and freeze for up to 3 months. When reheating, use low heat and add a splash of milk or broth to restore the creaminess of the sauce.
Nutrition per serving
- Calories
- 540
- Protein
- 32.5 g
- Carbs
- 38.2 g
- Fat
- 28.4 g
- Fiber
- 3.1 g
- Sugar
- 6.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make easy chicken Rotel spaghetti?
Follow the steps using spaghetti instead of penne. Boil the pasta until al dente and toss it in the creamy tomato-green chili sauce. Ensure the sauce is thin enough to coat the long strands without clumping.
What can I make with canned chicken and Rotel?
You can create this creamy pasta by swapping fresh diced chicken for canned chicken. Add the drained canned chicken during step 7 instead of browning it, as pre-cooked chicken only needs to be warmed through.
How do you make Rotel pasta?
Sauté chicken and onions, then simmer Rotel tomatoes with chicken broth, cream cheese, and heavy cream. Stir in cooked pasta and shredded cheddar cheese until the mixture is well blended and the cheese has melted.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
