Rotel Chicken Pasta

Rotel Chicken Pasta

Ingredients

• 2 cups cooked chicken, diced or shredded (rotisserie = win)

• 12 oz pasta (penne, rotini, or bowties)

• 1 can (10 oz) Rotel (diced tomatoes & green chiles), undrained

• 1 can cream of chicken soup

• 1 cup heavy cream or milk

• 1½ cups shredded cheddar or Colby-Jack

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

• Optional: ½ tsp paprika or cajun seasoning

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Instructions

1. Cook the pasta

   • Boil pasta in salted water until al dente.

   • Drain and set aside.

2. Make the sauce

   • In a large skillet or pot, combine Rotel, cream of chicken soup, cream/milk, garlic powder, onion powder, and seasoning.

   • Heat over medium until smooth and warmed through.

3. Add chicken & cheese

   • Stir in cooked chicken.

   • Add shredded cheese and stir until melted and creamy.

4. Combine

   • Fold in cooked pasta.

   • Simmer 2–3 minutes until everything’s coated and cozy.

5. Serve

   • Taste and adjust seasoning.

   • Optional: top with extra cheese or chopped green onions.

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Easy upgrades 🌶️🧀

• Swap cream of chicken for cream of mushroom

• Add bacon bits or smoked sausage

• Stir in spinach at the end until wilted

• Want more heat? Use Hot Rotel + a dash of hot sauce

Baked version

• Transfer to a greased baking dish, top with extra cheese

• Bake at 375°F for 20–25 minutes until bubbly

If you want this as a crockpot version, lighter version, or Tex-Mex spin, I can remix it real quick 😄