Rotel Chicken Pasta with Penne combines tender chicken and al dente pasta with a creamy, cheesy sauce flavored with tomatoes, green chilies, cumin, and chili powder. Cream cheese and cheddar give the sauce plenty of richness, while Rotel adds a bright tomato flavor and mild chile heat that keeps the dish from tasting one-dimensional.
This easy chicken pasta recipe is made primarily in one skillet after the penne is cooked, making it a practical option when you want a substantial, creamy dinner without a complicated preparation.
Why This Rotel Chicken Pasta Works
- Rotel tomatoes with green chilies add tomato flavor, acidity, and gentle heat without requiring separate tomatoes and peppers.
- Cream cheese, heavy cream, and cream of chicken soup create a thick sauce that readily coats the ridges and hollow centers of penne.
- Cumin and chili powder complement the green chilies and give the sauce more depth than a basic cheese sauce.
- Bite-sized chicken pieces cook quickly and distribute evenly throughout the pasta.
- Cheddar is stirred in off the heat, which helps it melt smoothly without exposing the cheese to unnecessary high heat.
For another rich pasta dinner, this creamy chicken pasta with ricotta offers a different take on creamy chicken and pasta.
Ingredients That Matter
Penne is particularly suitable for this Chicken Rotel Pasta because its tubular shape and ridged surface catch the thick sauce. Cook it only until al dente so that it retains some bite after being tossed with the hot sauce.
Boneless, skinless chicken breasts should be cut into similarly sized bite-sized pieces. Uniform pieces cook more predictably and reduce the chance of having small pieces dry out while larger ones remain undercooked.
Rotel diced tomatoes with green chilies provide both the tomato base and chile flavor. Add the entire can rather than draining it; the liquid contributes flavor and moisture to the sauce.
Cream of chicken soup, cream cheese, chicken broth, and heavy cream form the creamy base. Full-fat cream cheese will generally give the smoothest, richest consistency. Cubing it before adding it to the skillet helps it melt more quickly.
Cheddar supplies the final cheesy finish. Shredding cheese from a block can promote smoother melting, although packaged shredded cheddar can also be used.
Garlic powder, onion powder, cumin, and chili powder season the sauce. The measured salt and black pepper are used to season the chicken before cooking.
How to Make Rotel Chicken Pasta with Penne
Cook the penne according to its package directions until al dente. Drain it and set it aside. Avoid deliberately overcooking the pasta at this stage because it will spend additional time in the hot sauce.
Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Season the bite-sized chicken with the salt and black pepper, then add it to the hot skillet. Cook for about 6–8 minutes, stirring or turning the pieces so they cook evenly.
The chicken should be cooked through before it is set aside. For food safety, poultry should reach a USDA-recommended minimum internal temperature of 165°F (74°C).
Remove the chicken to a plate. In the same skillet, combine the Rotel, cream of chicken soup, cubed cream cheese, chicken broth, and heavy cream. Stir over medium heat until the cream cheese has melted and the mixture becomes smooth.
Stir in the garlic powder, onion powder, cumin, and chili powder. Simmer for about 5 minutes. You are looking for a creamy sauce that has thickened slightly but is still loose enough to coat the pasta easily.
Return the cooked chicken to the skillet, add the drained penne, and toss until everything is evenly coated. Remove the skillet from the heat before stirring in the shredded cheddar. Continue stirring until the cheese is completely melted. Garnish with parsley, if desired, and serve hot.
Getting the Creamy Rotel Sauce Right
The sauce will initially look fairly loose after the broth and cream are added. The 5-minute simmer is important because it allows some of that liquid to reduce while the cream cheese integrates with the other ingredients.
Avoid aggressively boiling the sauce. A moderate simmer is enough to thicken it and helps keep the dairy-based sauce smooth.
The sauce also continues to thicken after the penne and cheddar are incorporated. For that reason, it should not be reduced until extremely thick before the pasta is added.
What to Do if the Sauce Gets Too Thick
If the Creamy Rotel Chicken Pasta sits for a few minutes and becomes thicker than you prefer, stir in a small splash of chicken broth or cream over low heat. Add only a little at a time so the sauce does not become watery.
How to Keep the Chicken Tender
Chicken breast can dry out when small pieces are cooked for too long. Cut the chicken into roughly equal pieces, use a properly heated skillet, and cook only until it reaches a safe internal temperature.
Removing the cooked chicken while the sauce is prepared is also important. Leaving it in the skillet throughout the sauce-making process would subject it to unnecessary additional cooking.
When to Add the Cheddar
Add the cheddar after removing the skillet from the heat. The sauce and pasta retain enough residual heat to melt the cheese, and gentler heat reduces the likelihood of an oily or grainy cheese sauce.
Stir until no obvious strands or clumps of cheddar remain. Serve fairly soon afterward, since a sauce containing cream cheese and cheddar naturally becomes thicker as it cools.
Useful Variations and Substitutions
You can adjust the heat level by choosing mild or hotter Rotel tomatoes with green chilies. For extra chile flavor, a small amount of additional chili powder can be added to taste.
Another short pasta such as rigatoni, ziti, or rotini can replace penne. Choose a shape sturdy enough to hold up to the substantial sauce.
Chicken thighs can also work in place of chicken breasts if they are boneless and skinless and cut into bite-sized pieces. Their cooking time can vary, so use temperature rather than appearance alone to determine doneness.
If you’re looking for a lighter way to combine chicken and pasta on another occasion, this healthy chicken pasta salad with avocado, tomato, and basil is a fresh alternative.
Success Tips
Use a large, deep skillet with enough room for the sauce, chicken, and 12 ounces of cooked penne. A crowded pan makes the final tossing stage unnecessarily difficult.
Keep the pasta al dente. Very soft pasta can lose its texture when combined with the hot sauce.
Cube the cream cheese before adding it. Smaller pieces melt faster and are easier to incorporate without leaving cream cheese lumps in the sauce.
Finally, reduce the heat once dairy ingredients enter the skillet and add the cheddar off the heat. High heat isn’t necessary for a smooth, creamy finish.
How to Serve Cheesy Chicken Rotel Pasta
Serve Rotel Chicken Pasta with Penne immediately while the cheddar sauce is hot and creamy. A scattering of chopped parsley adds fresh color and a mild herbal contrast.
Because the pasta is substantial on its own, simple sides work well. Try a green salad, roasted broccoli, green beans, or another lightly seasoned vegetable. Garlic bread also pairs well if you want a more filling meal.
Storage, Make-Ahead, and Reheating
Refrigerator: Transfer leftovers to an airtight container and refrigerate promptly. Use refrigerated leftovers within 3–4 days.
Reheating: Reheat individual portions gently in the microwave or warm the pasta in a covered skillet over low heat. Stir in a splash of chicken broth, cream, or milk if necessary to loosen the thickened sauce. Heat leftovers thoroughly before serving.
Freezer: Cream cheese- and cream-based sauces can change texture after freezing and thawing, so freezing is possible but isn’t the best option for preserving the original creamy consistency.
Make ahead: The chicken can be cut in advance and kept properly refrigerated until cooking time. For the best pasta texture and sauce consistency, the complete dish is preferable when freshly assembled.
Rotel Chicken Pasta with Penne
- Total Time: 40 minutes
- Yield: 8 servings
Description
Tender chicken and penne tossed in a creamy Rotel tomato and green chile sauce with cream cheese, cheddar, and warm spices.
Ingredients
12 ounces penne pasta
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 (10-ounce) can Rotel diced tomatoes with green chilies
1 (10.75-ounce) can cream of chicken soup
8 ounces cream cheese, cubed
1 cup chicken broth
1/2 cup 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
1. Cook penne according to package directions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper.
3. Cook chicken for 6–8 minutes until cooked through and 165°F (74°C); remove.
4. Add Rotel, soup, cream cheese, broth, and cream. Stir over medium heat until smooth.
5. Stir in garlic powder, onion powder, chili powder, and cumin. Simmer 5 minutes.
6. Return chicken to skillet. Add penne and toss to coat.
7. Remove from heat and stir in cheddar until melted.
8. Garnish with parsley if desired and serve.
Notes
Cook the penne only until al dente.
Add a splash of broth or cream if the sauce becomes too thick.
Choose mild or hotter Rotel according to your heat preference.
Nutrition information is an estimate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American