Weeknight Rotel Chicken Pasta Cheese
This creamy and flavorful pasta dish combines tender pasta with a rich Velveeta cheese sauce, Rotel diced tomatoes and green chilies, and shredded chicken for a quick and satisfying weeknight meal. It's an easy one-pot wonder perfect for busy evenings.
Equipment
- Large Pot
- Large Saucepan
- Whisk
Ingredients
Main Ingredients
- 1 pound pasta penne, rotini, or elbow macaroni work great
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk whole or 2% for best creaminess
- 1 block Velveeta cheese 16-ounce, cut into cubes
- 1 can Rotel diced tomatoes and green chilies 10-ounce, undrained
- 2 cups cooked chicken shredded or diced
- Salt to taste
- Black pepper to taste
Garnish (Optional)
- Fresh cilantro or green onions for garnish
Instructions
Preparation
- Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- Melt butter in a large saucepan over medium heat; whisk in flour for 1-2 minutes until a roux forms.
- Gradually whisk in milk and cook, stirring constantly, for 3-5 minutes until the mixture slightly thickens.
- Reduce heat to low, add cubed Velveeta cheese, and stir frequently until completely melted and smooth.
- Stir in the undrained Rotel and cooked chicken until well combined and heated through.
- Add the drained pasta to the sauce and toss gently until thoroughly coated.
- Season with salt and pepper to taste, garnish with cilantro or green onions if desired, and serve immediately.
Notes
This recipe is easily customizable; feel free to add other vegetables like bell peppers or spinach. For a spicier kick, use hot Rotel. Ensure you stir the cheese sauce continuously to prevent sticking and ensure a smooth consistency.