🧀 Creamy Chicken Rotini with Velveeta & Rotel
A rich, cheesy, creamy comfort-food pasta made with tender chicken, Rotini, Velveeta, and zesty Rotel tomatoes. It’s quick, hearty, and perfect for an easy family dinner!
Yield: 6–8 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total: About 35 minutes
🛒 Ingredients
- 1 lb (16 oz) Rotini pasta
- 1 lb boneless, skinless chicken breasts
- 16 oz Velveeta, cut into cubes
- 1 can (10.5 oz) cream of chicken soup
- 1 can milk — use the empty soup can to measure
- 1 can (10 oz) Rotel diced tomatoes & green chilies, undrained
- 1–2 tbsp olive oil or butter
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- Salt, to taste
👩🍳 Instructions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the Rotini according to the package directions until al dente. Drain and set aside. - Cook the chicken:
Cut the chicken into bite-sized pieces. Season with garlic powder, onion powder, paprika, black pepper, and a little salt. Heat oil or butter in a large skillet over medium heat and cook the chicken until completely cooked through and lightly browned, about 6–10 minutes, depending on the size of the pieces. - Make the cheese sauce:
In a large pot over low to medium-low heat, add the cubed Velveeta, cream of chicken soup, milk, and undrained Rotel. Stir frequently until the Velveeta is completely melted and the sauce is smooth and creamy. - Combine everything:
Add the cooked chicken and drained Rotini to the cheese sauce. Stir gently until the pasta and chicken are completely coated. - Simmer:
Let everything warm together for 2–3 minutes, stirring occasionally. If the sauce becomes too thick, add a small splash of milk until you reach your preferred consistency. - Serve:
Spoon into bowls and serve hot. For extra flavor, sprinkle with a little paprika, black pepper, or chopped parsley.
❤️ Easy Tips
- Spicier: Use hot Rotel or add a pinch of red pepper flakes.
- Extra creamy: Add a splash of milk or a little extra Velveeta.
- More vegetables: Stir in cooked broccoli, bell peppers, or peas.
- Leftovers: Store covered in the refrigerator and reheat gently with a splash of milk.