The ultimate comfort food made with Velveeta, tender chicken, and a spicy Rotel kick
If you’re craving something warm, cheesy, and absolutely addictive, this Chicken Rotel Pasta is exactly what your weeknight dinner lineup has been missing. It’s the kind of dish that feels indulgent and homey at the same time — rich, creamy, and full of flavor, yet so easy to make that it hardly feels like cooking.
Tender pieces of chicken are tossed with perfectly cooked rotini noodles, then coated in a luscious Velveeta cheese sauce that melts into every curve of the pasta. The result is a silky, golden blanket of comfort that clings to each bite. And just when the richness hits its peak, the can of Rotel steps in with its tangy tomatoes and gentle kick of green chilies — giving the dish a subtle zest that wakes up your taste buds without overpowering them.
This recipe strikes the perfect balance between creamy and spicy, simple and satisfying, fast and homemade. It’s one of those family-friendly dinners that looks and tastes like it took hours to prepare, but really just comes together in a single pot with pantry staples. Whether you’re cooking for a busy weeknight, feeding a crowd, or craving something cozy on a cold evening, this Chicken Rotel Pasta never disappoints.
Why You’ll Love This Recipe
- Quick and easy: simple pantry ingredients, ready in about 30 minutes
- Crowd-pleaser: kids and adults both love it
- Versatile: works perfectly with leftover chicken or rotisserie
- One-pot friendly: minimal cleanup, everything comes together in one pot
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Velveeta Cheese | 16 oz block | Cut into cubes for quicker melting |
| Cream of Chicken Soup | 1 can (10.5 oz) | Adds creaminess and depth |
| Milk | 1 can (use soup can) | Balances the sauce and keeps it smooth |
| Rotel | 1 can (10 oz) | Diced tomatoes with green chilies |
| Rotini Pasta | 1 box (12 oz) | Great for holding sauce |
| Chicken | 1 lb (450 g) | Boneless, skinless breast or thigh |
| Olive Oil or Butter | 1 tbsp | For cooking the chicken |
| Salt, Pepper, Garlic Powder | To taste | Adjust seasoning as you like |
How to Make Creamy Chicken Rotel Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini noodles and cook until al dente according to package directions. Drain and set aside.
Step 2: Cook the Chicken
While the pasta cooks, heat olive oil or butter in a skillet over medium heat. Add diced chicken and season it with salt, pepper, and garlic powder or paprika if you like. Cook until the chicken is no longer pink and lightly golden. Set aside.
Step 3: Make the Sauce
In a large pot, combine Velveeta cubes, cream of chicken soup, milk, and the can of Rotel (do not drain).
Stir over medium-low heat until the cheese melts completely and everything becomes smooth and creamy.
Step 4: Combine Everything
Add the cooked chicken and pasta into the cheese mixture. Stir until everything is fully coated in the sauce. Taste and adjust seasoning if needed.
Step 5 (Optional): Bake It
To make it a casserole, pour the pasta mixture into a greased baking dish.
Sprinkle shredded cheddar or Monterey Jack cheese on top, then bake at 375°F (190°C) for 15–20 minutes, until bubbly and lightly golden.
Tips for the Perfect Rotel Pasta
1. Adjust the heat to your liking.
If you enjoy a little kick, go for the “Hot” Rotel variety or stir in some diced jalapeños for extra spice. Prefer it mild? Stick with the original Rotel or use plain diced tomatoes for a gentler flavor.
2. Keep the sauce silky.
Velveeta makes this dish wonderfully creamy, but it can thicken as it cools. If the sauce starts to tighten up, just add a small splash of milk and stir until it loosens to your desired consistency.
3. Save time with rotisserie chicken.
When you’re short on time, shred a store-bought rotisserie chicken instead of cooking your own. It blends beautifully with the sauce and still delivers plenty of flavor.
4. Sneak in some vegetables.
This recipe is incredibly flexible. Stir in corn, diced bell peppers, spinach, or even peas to add color and extra nutrition. The creamy cheese sauce makes any vegetable taste great, especially for picky eaters.
5. Make-ahead and storage.
Rotel pasta reheats surprisingly well. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk or a bit of cream to bring back that original velvety texture.
6. Turn it into a bake.
If you like a bubbly, cheesy crust, transfer the pasta mixture to a casserole dish, top with shredded cheddar or Monterey Jack, and bake at 375°F (190°C) for 15–20 minutes until golden.
Serving Ideas
This creamy pasta pairs well with simple sides that balance its richness. A fresh green salad with a tangy vinaigrette provides the perfect contrast, while roasted vegetables—such as broccoli, zucchini, or asparagus—add color and texture to the plate.
For a truly comforting meal, serve it with warm garlic bread, dinner rolls, or even Texas toast to soak up every bit of that cheesy sauce. If you’re entertaining, garnish each serving with a sprinkle of chopped parsley or a pinch of crushed red pepper flakes for a touch of color and heat..
Final Thoughts
This Velveeta Chicken Rotel Pasta is the definition of easy comfort food—creamy, flavorful, and hearty enough to feed the whole family. Whether you serve it straight from the stovetop or bake it for extra cheesiness, it’s guaranteed to become a go-to weeknight dinner.