If you’re looking for a hearty, creamy, and flavorful dish that brings comfort food to the next level, look no further! This Cheesy Chicken Rotel Pasta combines tender, seasoned chicken thighs with a rich and creamy cheese sauce, Rotel tomatoes, and mini penne pasta. It’s perfect for family dinners, potlucks, or any occasion where you want to impress with minimal effort. Let’s dive into this delicious recipe!
Ingredients:
- 1 (16 oz) box mini penne pasta: Perfect for capturing the creamy sauce in every bite.
- 32 oz Velveeta cheese, cubed: Provides a smooth, melt-in-your-mouth cheesy base.
- 2 cups heavy whipping cream: Adds richness and a silky texture to the sauce.
- 6-8 skinless, boneless chicken thighs: Seasoned and baked to juicy perfection before being shredded.
- 1 stick of butter, divided: Adds flavor and richness to both the pasta and the sauce.
- 2 cans Rotel (diced tomatoes and green chilies): Brings a tangy and slightly spicy kick to the dish.
- 1 (8 oz) block of cream cheese, cubed: Enhances the creaminess of the sauce.
- Olive oil: For tossing with the chicken and seasonings.
- Seasonings: Smoked paprika, onion powder, ground turmeric, garlic powder, dried parsley, black pepper.
- Optional: Fresh spinach for added color and flavor.
Instructions:
- Prepare the Chicken:
- Preheat the oven to 375°F (190°C).
- Toss the chicken thighs in olive oil and season with smoked paprika, onion powder, ground turmeric, garlic powder, dried parsley, and black pepper.
- Place the chicken thighs on a baking sheet and bake for 30-35 minutes, or until fully cooked.
- Let the chicken cool slightly, then shred into bite-sized pieces.
- Cook the Pasta:
- Boil the mini penne pasta according to the package instructions. Drain and return to the pot.
- Add half a stick of butter to the hot pasta and stir until melted and well combined.
- Prepare the Cheese Sauce:
- In a large cooking pot, combine the Velveeta cheese, heavy whipping cream, the remaining half stick of butter, and cream cheese.
- Cook over medium heat, stirring frequently until all the cheese is melted and the mixture is smooth.
- Stir in the Rotel (including the liquid from the cans).
- Combine Everything:
- Add the shredded chicken and cooked pasta to the cheese sauce.
- Stir until everything is well combined and heated through.
- Optional Addition:
- For extra color and flavor, stir in fresh spinach until wilted.
- Serve:
- Serve hot, and enjoy your Cheesy Chicken Rotel Pasta!
Why You’ll Love it:
- Creamy and Cheesy Goodness: The combination of Velveeta and cream cheese creates an ultra-creamy, rich sauce that clings perfectly to the mini penne pasta, making every bite irresistibly cheesy.
- Flavorful Chicken: The seasoned and baked chicken thighs add a depth of flavor and a satisfying protein boost, making this dish hearty and filling.
- Spicy Kick: Rotel tomatoes with green chilies introduce a tangy and slightly spicy element that balances the richness of the cheese sauce.
- Easy to Prepare: With straightforward steps and simple ingredients, this dish is perfect for busy weeknights or when you need a quick and comforting meal.
- Versatile and Customizable: Add your favorite vegetables, like fresh spinach, to enhance the dish’s color and nutritional value. You can also adjust the seasonings to suit your taste preferences.
- Perfect for Gatherings: This dish is a crowd-pleaser, ideal for family dinners, potlucks, or any occasion where you want to impress with minimal effort.
- Leftover Friendly: Cheesy Chicken Rotel Pasta reheats well, making it a great option for leftovers. Just pop it in the microwave or reheat on the stovetop for a quick meal the next day.
How to Store it:
Refrigerating:
- Cool Completely: Allow the Cheesy Chicken Rotel Pasta to cool completely at room temperature before storing.
- Transfer to Airtight Containers: Place the pasta in airtight containers. This will help keep the dish fresh and prevent it from absorbing other odors in the fridge.
- Label and Date: If you want to keep track of how long it’s been stored, label the container with the date.
- Refrigerate: Store the containers in the refrigerator. The pasta will stay fresh for up to 3-4 days.
Freezing:
- Cool Completely: Let the pasta cool completely.
- Portion Out: Divide the pasta into meal-sized portions for easier reheating later.
- Use Freezer-Safe Containers or Bags: Place the portions in freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from freezer bags to prevent freezer burn.
- Label and Date: Write the date and contents on the containers or bags.
- Freeze: Store in the freezer for up to 2-3 months.
Reheating:
- From the Refrigerator:
- Microwave: Transfer a portion to a microwave-safe dish. Cover and microwave on high for 1-2 minutes, stirring halfway through, until heated thoroughly.
- Stovetop: Place the pasta in a saucepan. Add a splash of milk or cream to help restore its creamy texture. Heat over medium-low, stirring occasionally until warmed through.
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From the Freezer:
- Microwave: Thaw the pasta in the refrigerator overnight. Reheat in the microwave as described above.
- Stovetop: Thaw in the refrigerator overnight. Reheat in a saucepan over medium-low heat, adding a splash of milk or cream and stirring occasionally until warmed through.
