One-Pot Zesty Rotel Chicken Pasta
This One-Pot Zesty Rotel Chicken Pasta is a creamy and flavorful dish that cooks entirely in one pot, making for an easy weeknight meal with minimal cleanup.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 3 cups chicken broth
- 1 cup heavy cream
- 8 ounces pasta (such as penne, rotini, or elbow macaroni)
- 1 cup shredded Colby Jack or cheddar cheese plus more for topping
- 1/4 cup chopped fresh cilantro or green onions for garnish (optional)
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and season with chili powder, cumin, garlic powder, salt, and pepper.
- Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
- Stir in the undrained Rotel tomatoes, chicken broth, and heavy cream, then bring the mixture to a boil.
- Add the uncooked pasta, stirring to submerge it.
- Reduce heat to medium-low, cover, and simmer for 12-15 minutes until pasta is al dente and liquid is absorbed, stirring occasionally.
- Remove from heat and stir in 1 cup of shredded cheese until melted and creamy.
- Taste and adjust seasoning as needed, then serve hot, garnished with extra cheese, cilantro, or green onions if desired.
Notes
For extra heat, add a pinch of red pepper flakes with the spices. If you prefer a richer sauce, use half and half instead of heavy cream, but adjust cooking time as needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.