Creamy Chicken Rotini with Velveeta and Rotel (30-Minute Dinner) - My Home Made Recipe

Ingredients

• 1 tablespoon olive oil
• 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups (720 ml) low-sodium chicken broth
• 1 can (10 oz or 283 g) Rotel diced tomatoes and green chiles, undrained
• 12 oz (340 g) rotini pasta
• 1 can (10.5 oz or 298 g) condensed cream of chicken soup
• 1/2 cup (120 ml) whole milk, plus more as needed
• 8 oz (225 g) Velveeta, cut into 1/2-inch cubes
• 2 tablespoons sliced green onions or chopped parsley, optional