Tender chicken and penne tossed in a creamy Rotel tomato and green chile sauce with cream cheese, cheddar, and warm spices.

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

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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.

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.