chicken rotel pasta recipe

Written ByJenny Smyth Posted on
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The Best chicken rotel pasta recipe

I’ve been making this chicken rotel pasta recipe for years, and it’s still a staple in our household. It’s one of those dishes that’s easy to make, but always impresses. The combination of tender chicken, spicy Rotel tomatoes, and creamy pasta is a winner. My kids love it, my husband loves it, and I love how quick and easy it is to whip up on a weeknight.

Plus, it’s a great way to get in some protein and veggies. I’ve served it at family gatherings, potlucks, and even just for a simple dinner at home. It’s a crowd-pleaser, for sure. The dish has its roots in Tex-Mex cuisine, where Rotel tomatoes were first introduced as a convenient way to add flavor to dishes.

Over time, the recipe has evolved to include chicken and pasta, but the core idea remains the same: rich, savory flavors that come together in a satisfying way. I like to serve it with some crusty bread on the side, so everyone can mop up all the juices. One of the things I love about this recipe is how versatile it is. You can customize it to suit your tastes by adding or subtracting ingredients.

Want more heat? Add some diced jalapenos or serrano peppers. Want less heat? Use just one can of Rotel instead of two.

The possibilities are endless. In terms of technique, this recipe is all about layering flavors. You start with sautéed onions and garlic, then add in your chicken and cook until browned. Next comes the Rotel tomatoes, which add a burst of flavor and color to the dish.

Finally, you combine everything with cooked pasta and top with some shredded cheese (optional). It’s an easy recipe to follow, even for novice cooks.

Chicken Rotel Pasta

4.9 from 1371 votes

A creamy, cheesy pasta dish with tender chicken and a spicy kick from Rotel tomatoes. This one-pot meal is quick to prepare and perfect for a comforting weeknight dinner.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz penne pasta
2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1 small onion, diced
3 cloves garlic, minced
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the penne pasta and cook until al dente, about 10 to 12 minutes, then drain and set aside.
3While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat.
4Season the chicken cubes with salt and pepper, then cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through with an internal temperature of 165°F.
5Reduce heat to medium and add the diced onion to the skillet.
6Cook for 3 to 4 minutes until softened and translucent, then stir in the minced garlic and cook for 30 seconds until fragrant.
7Pour in the undrained Rotel tomatoes, cream of chicken soup, and chicken broth.
8Stir well to combine, then bring the mixture to a gentle simmer over medium heat.
9Add the cooked pasta and both cheeses to the skillet, stirring constantly until the cheeses are fully melted and the sauce is creamy, about 2 to 3 minutes.
10Remove from heat and garnish with chopped fresh parsley before serving.

🔧Equipment

Large pot
Colander
Large skillet or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

For extra heat, use hot Rotel tomatoes or add a pinch of red pepper flakes. You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Chicken Rotel Pasta Works

This chicken rotel pasta recipe is a staple in our household because it’s so easy to make and always impresses our guests. Plus, it’s packed with protein and veggies – making it a great option for busy weeknights or special occasions alike.

One tip for reheating leftovers: toss everything together with some fresh parsley or basil before serving – adds an extra pop of flavor! For storing leftovers: simply refrigerate or freeze until ready to reheat.

❓ Frequently Asked Questions About Chicken Rotel Pasta

Q: What is Rotel?

Rotel is a brand of canned tomatoes that originated in Texas in the 1940s. They’re known for their distinctive flavor and texture – think chunky tomato sauce with added spices.

Q: Can I use fresh tomatoes instead of canned?

Nope! Fresh tomatoes won’t provide the same depth of flavor as canned Rotel tomatoes.

Q: How do I make this recipe gluten-free?

Just substitute gluten-free pasta for regular pasta – that’s it!

Q: Can I use leftover chicken instead of cooking new chicken?

Absolutely! Shredded or diced leftover chicken works beautifully in this recipe.

Q: Why do you recommend using two cans of Rotel?

I like the extra flavor boost from two cans – trust me on this one!

Q: Can I make this recipe ahead of time?

Sure thing! Cook your pasta and chicken mixture ahead of time; then refrigerate or freeze until serving.

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