Rotel Chicken Pasta Cheese (Printable Version)

A comforting blend of chicken, rotini, peppers, and a melty cheese sauce with a hint of zesty chilies.

# Ingredients:

→ Poultry

01 - 450 g boneless skinless chicken breasts or thighs, cut into small pieces

→ Seasonings and Oils

02 - 15 ml olive oil
03 - 15 ml cooking oil
04 - 15 g taco seasoning
05 - 5 g Cajun seasoning (optional)
06 - 15 g butter
07 - 3 g garlic powder
08 - 3 g onion powder
09 - 3 g smoked paprika
10 - 5 g chicken-flavored bouillon

→ Pasta

11 - 225 g rotini pasta

→ Vegetables

12 - 150 g mixed bell peppers, diced
13 - 75 g red onion, diced
14 - 10 g garlic, minced

→ Cheese and Dairy

15 - 120 ml heavy cream
16 - 170 g Velveeta cheese, cubed
17 - 50 g pepper jack cheese, shredded
18 - 50 g sharp cheddar cheese, shredded

→ Sauces

19 - 425 g Rotel diced tomatoes with green chilies

# Steps:

01 - Toss chicken pieces with olive oil, taco seasoning, and Cajun seasoning in a bowl until evenly coated. Let rest at room temperature for a few minutes.
02 - Heat cooking oil and butter in a large skillet over medium-high heat. Arrange chicken pieces in a single layer and cook without stirring for 2 minutes to develop browning. Flip and sauté for 4-6 minutes until cooked through. Remove from skillet and keep warm.
03 - Bring a large pot of water to a boil and dissolve chicken bouillon. Add pasta and cook until al dente according to package instructions. Drain pasta without rinsing to preserve starch.
04 - Melt butter in the skillet over medium heat. Add diced bell peppers, red onion, and minced garlic. Sprinkle garlic powder, onion powder, and smoked paprika over vegetables. Stir frequently and cook for about 10 minutes until softened and slightly caramelized.
05 - Add Rotel tomatoes with green chilies to the vegetables and stir, scraping up any browned bits. Pour in heavy cream and bring gently to a simmer. Add Velveeta cubes and stir until melted. Incorporate shredded pepper jack and cheddar until sauce is smooth and uniform.
06 - Add cooked pasta to the sauce and toss to coat thoroughly. Fold in cooked chicken ensuring juices and seasoning are evenly distributed. Adjust seasoning with extra taco seasoning and add more cream if sauce is too thick.
07 - Spoon into bowls while hot and garnish with additional shredded cheese or fresh herbs if desired. Serve immediately for optimal creaminess.

# Notes:

01 - Allowing chicken to rest with seasoning before cooking enhances flavor penetration and browning.
02 - Saving some pasta cooking water can help loosen the sauce if needed during final mixing.
03 - Grating cheese from block ensures better melting and prevents clumping in the sauce.
04 - Leftovers store well refrigerated up to 3 days; reheat gently with a splash of milk to revive creaminess.

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