VELVEETA ROTEL CHICKEN ROTINI
Ingredients:
2 boneless, skinless chicken breasts, diced
10 oz rotini pasta
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
3/4 cup chicken broth
1/2 cup heavy cream
8 oz Velveeta cheese, cubed
1/2 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish, optional)
Directions:
Cook the pasta: Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and set aside.
Sauté the chicken: In a large skillet over medium heat, add olive oil and butter. Once hot, add diced chicken. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 6–7 minutes until the chicken is fully cooked and lightly golden. Remove from pan and set aside.
Make the sauce: In the same skillet, add the can of Rotel (with juices), chicken broth, and heavy cream. Bring to a simmer.
Melt the cheese: Stir in Velveeta cubes and let them melt completely into the sauce, stirring occasionally. Once smooth, stir in cheddar cheese until melted and creamy.
Combine: Return the cooked chicken and drained pasta to the skillet. Toss everything together until fully coated in the cheesy Rotel sauce. Let it heat through for 1–2 minutes.
Serve it up: Garnish with chopped parsley if desired, then serve hot and cheesy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4