Here’s the full recipe for Cheesy Chicken Rotel Pasta:
Ingredients:
1 16 oz box of pasta (such as mini penne)
32 oz Velveeta Cheese
2 cups heavy whipping cream
6-8 skinless boneless chicken thighs
1 stick of butter
2 cans Rotel
1 block of Cream Cheese (8 oz)
Olive oil, for tossing chicken
Seasonings for chicken (smoked paprika, onion powder, ground turmeric, garlic powder, parsley, black pepper)
Additional ingredients (optional): spinach
Directions:
Preheat the oven to 375°F (190°C).
Toss the chicken thighs in olive oil along with the seasonings listed. Place them on a baking sheet and bake for around 30-35 minutes or until cooked through. Once done, let the chicken cool and then shred it.
Cook the pasta according to the package instructions. Once cooked, drain the pasta and add a half stick of butter to it, stirring until the butter is melted and coating the pasta.
In a large cooking pot, combine the Velveeta cheese, heavy cream, half stick of butter, parsley, cream cheese, and Rotel. Cook over medium heat, stirring occasionally, until everything is melted and well combined.
Once the cheese mixture is smooth, add the shredded chicken and cooked pasta to the pot. Stir until everything is evenly coated and heated through.
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