Rotel Chicken Pasta
This Rotel Chicken Pasta is going to be your new go-to dinner! Creamy, cheesy, with just the right amount of kick from Rotel tomatoes. It brings the whole family to the table and it’s ready in just 35 minutes, making it perfect for weeknight meals when you need something fast.
Are you looking for more pasta with Rotel dishes? Try our Easy Rotel Pasta, Velveeta Cheese Dip, Slow Cooker Chicken Spaghetti, or Doritos Casserole.
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This pasta is seriously addictive! The juicy chicken and creamy sauce work so well together, and the original Rotel tomatoes give it just enough heat without being overwhelming. It’s become one of our most requested dinners because it’s so much easier than making chicken spaghetti casserole but tastes just as good!
What you’ll love about this Rotel Chicken Pasta Recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this Rotel Chicken Recipe:
- Penne pasta (spaghetti noodles work too)
- Boneless, skinless chicken breasts, cut into bite-sized pieces
- Olive oil
- Rotel diced tomatoes with green chiles
- Cream of chicken soup (you can use cans of cream of chicken or cream of mushroom soup instead)
- Cream cheese, cubed
- Chicken stock (or chicken broth)
- Heavy cream (sour cream is a great option too)
- Shredded cheddar cheese (sharp cheddar or Velveeta cheese)
- Garlic powder
- Onion powder
- Cumin
- Chili powder (cayenne pepper for extra heat)
- Salt (seasoning salt works great)
- Black pepper (red pepper flakes optional)
- Fresh parsley for garnish (Italian seasoning works too)
Ingredient Notes:
- Rotel Tomatoes: These are the star of this rotel chicken dish! The combination of diced tomatoes and green chilies gives perfect flavor and mild heat. Don’t substitute with regular diced tomatoes.
- Cream Cheese: Make sure to cube it so it melts evenly into the cheese sauce. Let it come to room temperature for easier melting.
- Pasta: Penne works great because the sauce gets into the tubes, but rigatoni or rotini work well too. This could easily become cheesy chicken spaghetti with different noodles.
How to make Rotel Chicken Pasta step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Cook pasta in a large pot according to package directions until al dente. Drain and set aside.
STEP 2: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until no longer pink and reaches internal temperature of 165°F, about 6-8 minutes. Remove and set aside as cooked chicken.
STEP 3: In the same skillet over medium heat, add Rotel tomatoes, cream of chicken soup, cubed cream cheese, chicken broth, and heavy cream. Stir until the cream cheese is melted and the sauce is smooth.
STEP 4: Add garlic powder, onion powder, cumin, and chili powder – basically the rest of the ingredients for seasoning. Simmer for 5 minutes until sauce thickens slightly, then reduce to medium-low heat.
STEP 5: Return chicken to the skillet and add cooked pasta. Toss to combine in a large bowl if needed.
STEP 6: Remove from heat and stir in cheddar cheese until melted.
STEP 7: Garnish with chopped parsley, if desired, and serve immediately.
PRO TIP:
Make sure your cream cheese is cubed and at room temperature before adding it to the skillet. This helps it melt smoothly without creating lumps in your sauce.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days. Cover with plastic wrap for best results.
Reheating: When reheating, add a splash of chicken broth or milk to loosen the sauce as it thickens when cold. Reheat gently on the stovetop or in the microwave until warmed through. The next day leftovers taste just as good!
Freezing: This pasta dish doesn’t freeze well due to the cream sauce, so it’s best enjoyed fresh or within a few days.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced bell peppers, green pepper, corn, or green beans for extra nutrition and color.
- Heat: Use hot Rotel instead of mild, or add a diced jalapeño for more spice. Red pepper flakes work great too.
- Cheese: Try using Monterey Jack or pepper jack cheese instead of cheddar for different flavors. Velveeta cheese makes it extra creamy.
SUBSTITUTIONS:
- Protein: Ground chicken, turkey, or ground beef work well instead of chicken pieces. You could also use rotisserie chicken added in the last few minutes.
- Pasta: Any short pasta shape works, try rotini, rigatoni, or shells. Spaghetti noodles make it more like traditional easy chicken spaghetti.
- Cream Base: You can use cream of soups or all heavy cream instead of the soup and broth combination for an even richer sauce.
- Cooking Method: This works great in a slow cooker or Instant Pot with adjusted cooking times.
FAQs about chicken and pasta dishes:
What if I can’t find Rotel tomatoes?
You can substitute with a can of diced tomatoes plus a small can of diced green chilies, but Rotel really gives the best flavor for this recipe. It’s what makes this different from regular creamy chicken spaghetti.
How can I make this less spicy?
Use mild Rotel and reduce or omit the chili powder. You can also add extra cream cheese or heavy cream to mellow the heat. Perfect for picky eaters!
Is this similar to other pasta dishes?
Yes! This shares similarities with chicken tetrazzini and spaghetti recipes, but the Rotel gives it a unique Tex-Mex twist that sets it apart!
Can I make this ahead of time?
This dinner recipe is best served fresh, but you can prep the chicken and have all ingredients measured ahead of time. The cream sauce doesn’t hold well for long periods, unlike a classic casserole that can sit.
What can I serve with this Rotel Chicken?
This chicken and pasta is filling enough to be a complete easy meal, but goes great with a green beans, crusty garlic bread, or roasted vegetables. A side of Jalapeño cornbread also complements the Tex-Mex flavors!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Rotel Chicken Pasta! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Rotel Chicken Pasta
Equipment
Ingredients
- 12 ounces penne pasta
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 can (10 ounces) Rotel diced tomatoes with green chilies Rotel diced tomatoes with green chilies
- 1 can (10.75 ounces) cream of chicken soup
- 8 ounces cream cheese, cubed
- 1 cup chicken broth
- 1/2 cup of heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish optional
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until no longer pink, about 6-8 minutes. Remove and set aside.
- In the same skillet, add Rotel tomatoes, cream of chicken soup, cubed cream cheese, chicken broth, and heavy cream. Stir until the cream cheese is melted and the sauce is smooth.
- Add garlic powder, onion powder, cumin, and chili powder. Simmer for 5 minutes until sauce thickens slightly.
- Return chicken to the skillet and add cooked pasta. Toss to combine.
- Remove from heat and stir in cheddar cheese until melted.
- Garnish with chopped parsley, if desired, and serve immediately.
Notes
Nutrition
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Looks so delicious. My 19 yr old son will love this!
I hope he likes it as much as my teenagers do!
can you please give crockpot directions for this rotel chicken? this looks like a great dish
Yes! To make this in the Crockpot: add everything to the Crockpot except the pasta, shredded cheddar cheese, and heavy cream. That includes the raw bite-sized pieces of chicken, Rotel (with juice), cream of chicken soup, cubed cream cheese, broth, and all seasonings. Let it cook on low for 4–5 hours until the chicken is done and the sauce is smooth. Then stir in cooked pasta, cheddar cheese, and heavy cream at the end, cover again for 10–15 minutes until the cheese melts. (If you use whole chicken breasts to shred, I recommend adding an extra 1/2 cup of chicken broth, and increasing the cook time to around 6–7 hours.) HTH!
Quick question, do you drain the Rotel or is the extra liquid needed?
Hi Donna! Yes, leave the liquid in to help with the sauce. It adds both moisture and extra flavor. I wouldn’t drain it.
Great recipe, we loved the taste!
I do not like cream cheese (not sour cream either). Is it a must or is there something else I can use in place of?
Hi Regina! You can leave it out and just add a splash of milk or a little extra cheese to keep it smooth without making it creamy.