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Creamy Rotel Chicken Pasta!!

Ingredients:

2 cups cooked rotini or penne pasta

2 boneless chicken breasts (about 1 lb), diced

1 can (10 oz) Rotel diced tomatoes with green chilies, undrained

1 cup shredded cheddar cheese

1/2 cup heavy cream

2 cloves garlic, minced

1 tbsp olive oil

1 tsp smoked paprika

Salt and black pepper to taste

2 tbsp fresh parsley or basil, chopped

4 soft dinner rolls

Directions

Boil pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in large skillet over medium-high. Add diced chicken, season with paprika, salt, and pepper. Cook 6-8 minutes until golden and cooked through (74°C/165°F internal).

Add minced garlic to skillet, sauté 1 minute until fragrant. Stir in Rotel tomatoes with juices, cook 3 minutes. Reduce heat to medium-low, pour in heavy cream. Simmer 2-3 minutes until slightly thickened.

Add cooked pasta to skillet, toss to coat evenly. Sprinkle cheddar cheese over top, cover 2 minutes until melted and creamy. Stir gently.

Plate creamy chicken pasta, garnish with chopped parsley. Serve with warm dinner rolls on side.

2025/12/29 Edited to

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