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Rotel Chicken Pasta

Susanne Susanne Eagan


  • 3-4 boneless skinless chicken breast or rotisserie
  • 1 medium bell pepper diced
  • 1 medium onion diced
  • 2-3 cloves of garlic finely diced or grated or ½ teaspoon of garlic powder
  • 1 tablespoon butter
  • 1 package penne pasta or 8-10 oz. spaghetti
  • 1 can cream of chicken soup 10 ¾ oz.
  • 1 can Rotel with diced chilies 10 oz.
  • 8-10 oz. of Velveeta cheese cubed
  • ½ cup of shredded cheddar
  • Nonstick cooking spray


  1. Preheat oven to 350 degrees
  2. Prepare pasta according to package directions (I always add salt and olive oil to the pot when make pasta just a little trick I learned watching Rachel Ray.)
  3. Cube or shred the cooked chicken
  4. In large skillet over medium heat melt butter add chicken diced bell pepper, onion and garlic cook until there is not liquid left in the skillet
  5. Stir in soup, cubed Velveeta and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  6. Once cheese melts stir in pasta and add to a lightly greased 9x13 casserole dish treated (I lined my with aluminum foil and then treated it with nonstick cooking spray. I hate scrubbing dishes!)
  7. Top with shredded cheese