Description
This pasta bake delivers Tex‑Mex flair with minimal fuss. With chicken simmered in a rich, cheesy sauce and zippy Rotel tomatoes, it’s comfort food made easy. Prepped quickly, baked to bubbling perfection—who’s ready for that cheesy pull?
Ingredients
24 oz penne or rotini pasta
4 lbs boneless skinless chicken breasts, cut into bite-sized pieces
4 Tbsp olive oil
2 (10 oz) cans Rotel diced tomatoes with green chilies (undrained)
2 (10.75 oz) cans cream of chicken soup
16 oz cream cheese, cubed
2 cups chicken broth
1 cup heavy cream
4 cups shredded cheddar cheese (plus extra for topping)
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
Salt and black pepper to taste
Instructions
Preheat oven to 350 °F (175 °C).
Cook the pasta to al dente following package instructions; drain and set aside.
Brown the chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until no longer pink (≈6–8 minutes). Remove from heat and set aside.
Build the sauce: In the same skillet, combine Rotel (with juices), cream of chicken soup, cream cheese, chicken broth, heavy cream, garlic powder, onion powder, and chili powder. Stir on low heat until cheese melts and sauce is smooth.
Assemble: Stir shredded cheddar into the sauce, then mix in the cooked pasta and chicken until well coated.
Bake: Transfer mixture to a lightly greased 9×13‑inch (or larger) baking dish. Top with more shredded cheddar. Bake uncovered for 25–30 minutes until bubbly and golden.
Serve: Let rest 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 650-700 / serving
- Fat: 30g / serving
- Carbohydrates: 55g / serving
- Protein: 45g / serving