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Creamy Chicken Rotini

An easy, cheesy dinner idea featuring tender chicken and creamy cheese sauce over rotini pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Velveeta cheese The ultimate creamy, melty base that ensures a rich texture.
  • 1 can cream of chicken soup Adds a deep, savory flavor profile.
  • 1 can of milk Use the empty soup can for measurement.
  • 1 can of Rotel tomatoes Diced tomatoes with green chilies provide a zesty kick.
  • 1 box of Rotini pasta This pasta shape holds onto the creamy sauce beautifully.
  • 1 lb of boneless, skinless chicken breast Tender and juicy when cooked right.
Optional Ingredients
  • hot Rotel or cayenne pepper For those who love a bit of heat.
  • whole wheat pasta For a healthier alternative.
  • mushrooms or black beans Vegetarian alternative to chicken.

Method
 

Cooking Chicken
  1. Heat a large skillet over medium heat. Season the chicken with salt, pepper, garlic powder, and onion powder.
  2. Cook the chicken for 7-10 minutes, flipping halfway through, until golden brown and fully cooked. Remove from heat and set aside.
Making the Sauce
  1. In a large pot, combine the cubed Velveeta cheese, cream of chicken soup, milk, and Rotel tomatoes. Stir over medium heat until the cheese is melted and the sauce is smooth.
Cooking Pasta
  1. Bring a large pot of salted water to a boil. Add the Rotini pasta and cook according to package instructions. Drain and set aside.
Combining Ingredients
  1. Once the cheese sauce is ready, add in the cooked chicken and drained Rotini pasta. Stir until everything is evenly coated.
Serving
  1. Serve hot, garnished with chopped parsley, black pepper, or shredded cheese.

Notes

Store in the fridge for up to 3 days or freeze leftovers for up to a month. Reheat gently, adding milk if needed to loosen the sauce.