Creamy Rotel Pasta
A creamy, slightly spicy pasta dish with Rotel tomatoes and cheese, perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Chicken, Quick
Ingredients
Scale
- 8 oz rotini pasta
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 cup shredded cheese (sharp cheddar or Mexican cheese blend)
- 1 cup cooked chicken, diced or shredded (optional)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Pour 1 cup chicken broth into a large pot and bring it to a boil over high heat.
- Add the 8 oz rotini and cook according to package instructions until al dente.
- When pasta is done, drain any excess water thoroughly and return the pot to the stove over low heat.
- Pour in 1 cup heavy cream and the entire 10 oz can of Rotel (do not drain).
- Stir to combine.
- Season with 1 tsp garlic powder, 1 tsp onion powder, and a few grinds of black pepper.
- Taste and add a pinch of salt only if needed.
- Stir in 1 cup cooked chicken if using, and heat until the chicken is warmed through.
- Mix in 1 cup shredded cheese a handful at a time, stirring until each addition melts and the sauce becomes smooth.
- Serve immediately, garnished with chopped parsley.
Notes
For a lighter version, use half-and-half or whole milk, but expect a slightly thinner sauce. Grate your own cheese for the best melt.
Find it online: https://www.mealbreeze.com/creamy-rotel-pasta/