Ingredients
Scale
- For the Chicken
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into small bite-sized pieces
- 1 tbsp olive oil
- 1-2 tbsp taco seasoning
- 1/2 tsp Slap Ya Mama Cajun seasoning (optional)
- 1 tbsp oil for cooking
- 1 tbsp butter for cooking
- For the Pasta
- 1 lb rotini pasta (or pasta of your choice)
- 1 tbsp chicken flavored bouillon
- For the Sauce
- 1 tbsp butter
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 4-5 garlic cloves, minced
- 1 red onion, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 10 oz can Rotel (diced tomatoes with green chilies)
- 1.5 cups heavy cream
- 12 oz Velveeta cheese, cubed
- 4 oz pepper jack cheese, shredded
- 4 oz sharp cheddar cheese, shredded
- 1 tsp additional taco seasoning (to taste)
Instructions
- Prepare Ingredients: Gather and prep all ingredients before you begin cooking. Cut chicken into bite-sized pieces, dice vegetables, and measure out spices and cheese.
- Start by organizing your workspace and preparing all components. This ensures smooth cooking process and proper timing for each step, especially important when dealing with multiple elements like protein, pasta, and sauce.
- Season Chicken: Place the cut up chicken in a bowl, drizzle with olive oil, and sprinkle with taco seasoning and Cajun seasoning if using. Mix well to coat evenly.
- Seasoning the chicken before cooking allows the spices to adhere properly and begins the flavor-building process. The oil helps the seasonings stick to the meat and prevents it from drying out during cooking.
- Cook Chicken: In a large skillet, heat the oil and butter over medium-high heat. Add the seasoned chicken and cook until no longer pink and completely cooked through. Remove chicken from skillet and set aside.
- Using both oil and butter creates a perfect cooking medium – the oil prevents the butter from burning while the butter adds rich flavor. Cook the chicken just until done to keep it juicy, as it will be added back to the hot sauce later.
- Cook Pasta: In a separate pot, bring water to a boil and add the chicken-flavored bouillon. Cook rotini pasta until al dente according to package instructions. Drain and set aside.
- Adding bouillon to the pasta water infuses the pasta itself with chicken flavor. Cooking to al dente (slightly firm) is crucial since the pasta will continue cooking slightly when added to the hot sauce later.
- Sauté Vegetables: In the same skillet used for chicken, add another tablespoon of butter. Add diced peppers, red onion, and minced garlic. Season with garlic powder, onion powder, and smoked paprika. Sauté for about 10 minutes until vegetables begin to soften.
- Using the same skillet capitalizes on the flavorful fond (browned bits) left from cooking the chicken. The aromatic vegetables and spices create a flavor base for the sauce while the long sauté time allows the vegetables to develop natural sweetness.
- Add Rotel: Once vegetables are softened, add the can of Rotel and mix well to combine.
- The Rotel adds acidity, moisture, and a mild heat that balances the richness of the cheese sauce that follows. Stirring it with the vegetables allows these flavors to meld before adding the dairy components.
- Create Cheese Sauce: Pour in heavy cream and stir into the vegetable mixture. Add cubed Velveeta and stir until completely melted. Then add shredded pepper jack and sharp cheddar, continuing to stir until all cheese is melted and sauce is smooth.
- Adding the cheeses gradually and ensuring each is fully melted before adding the next prevents a grainy texture. Velveeta provides creaminess and stability to the sauce, while the sharper cheeses add depth of flavor.
- Combine All Components: Add the drained pasta to the skillet and mix thoroughly with the cheesy sauce. Fold in the cooked chicken and stir until everything is well combined. Taste and adjust seasoning with additional taco seasoning if desired.
- This final combining step ensures every piece of pasta and chicken is coated in the flavorful sauce. Tasting and adjusting the seasoning at the end allows you to perfect the flavor profile to your preference.
Notes
- For a spicier version, use Hot Rotel or add red pepper flakes
- The pasta can be prepared ahead of time and refrigerated for up to 3 days
- Leftovers reheat well if you add a splash of milk or cream when reheating to revive the sauce
- You can substitute the bell peppers with poblano peppers for a more authentic Mexican flavor
- For a lighter version, half-and-half can be substituted for heavy cream, though the sauce will be slightly less rich
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American-Southwestern
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 670
- Sugar: 6g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg