Ingredients
Proteins:
1 lb chicken breast, cubed
Pasta:
1 box (16 oz) rotini pasta
Sauce Components:
16 oz Velveeta cheese, cubed
1 can (10.5 oz) cream of chicken soup
1 can milk (using the empty soup can as measure)
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
Instructions
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Bring a large pot of salted water to a boil. Cook rotini pasta according to the package directions until al dente. Drain and set aside.
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Season the chicken with salt and pepper. In a large skillet over medium-high heat, cook the chicken pieces until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
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In a medium pot over medium heat, combine the Velveeta cheese, cream of chicken soup, milk, and Rotel tomatoes. Stir frequently until the cheese is completely melted and the sauce is smooth.
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Add the cooked pasta and chicken to the cheese sauce mixture. Stir gently until everything is well-coated. Heat through for 2-3 minutes if needed.
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Transfer to serving plates while hot. Garnish with fresh parsley if desired.
Notes
Add Veggies: For extra nutrition, add vegetables like bell peppers, spinach, or broccoli to the skillet. Sauté them with the chicken or stir them into the cheese sauce.
Spicy Kick: For more heat, add extra diced jalapeños or cayenne pepper to the Rotel tomatoes.
Cheese Variety: Swap out Velveeta for cheddar or Monterey Jack for a different flavor profile.
- Prep Time: 10 minute
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
