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Cheesy Chicken Queso Pasta

A close-up of a white bowl filled with creamy Cheesy Chicken Queso Pasta made with rotini noodles and chunks of chicken.
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Make this rich and creamy pasta dish featuring tender chicken coated in a smooth, flavorful queso cheese sauce.

Ingredients

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  • 1 pound dry pasta (e.g., rotini or penne)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 8 ounces Velveeta cheese, cubed (or similar melting cheese)
  • 4 ounces cream cheese, cubed
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and set aside.
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the chicken pieces to the skillet. Season with chili powder, cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the chicken broth and Ro-Tel tomatoes (with liquid). Bring the mixture to a simmer.
  6. Stir in the heavy cream, Velveeta cheese cubes, and cream cheese cubes. Stir constantly until both cheeses are completely melted and the sauce is smooth. This creates your rich queso base.
  7. Stir in the shredded Monterey Jack cheese until fully melted and incorporated into the sauce.
  8. Return the cooked chicken to the skillet. Add the drained pasta to the cheese sauce. Toss everything gently until the pasta and chicken are evenly coated in the creamy queso sauce.
  9. Heat through for 1 to 2 minutes. Garnish with fresh cilantro before serving.

Notes

  • For an extra layer of flavor, use smoked paprika instead of regular chili powder.
  • If the sauce becomes too thick, add a splash of milk or reserved pasta water to reach your desired consistency.
  • You can substitute rotisserie chicken for the raw chicken breasts to save cooking time.

Nutrition

Find it online: https://spoonswirl.com/cheesy-chicken-queso-pasta-creamy-and-rich/