Creamy Chicken Rotini with Velveeta and Rotel (30-Minute Dinner)
Make Creamy Chicken Rotini with Velveeta and Rotel in one skillet with tender chicken, spiral pasta, tomatoes, green chiles, and a smooth cheese sauce.
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Stove
- Oven
- Colander
- Instant-read thermometer
- Mixing bowl
- Can opener
- Airtight container
- Microwave
- Kitchen timer
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
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