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A serving of Rotel chicken pasta cheese with melted cheddar

Spicy Rotel Chicken Pasta Bake

This creamy and spicy pasta bake features tender chicken, penne pasta, and a rich sauce made with Rotel tomatoes, cream of chicken soup, and cream cheese, all topped with melted Monterey Jack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 pound penne pasta
Main Ingredients
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken thighs cut into 1-inch cubes
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cans (10 ounces each) Rotel diced tomatoes with green chilies (hot), undrained
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 block (8 ounces) cream cheese softened and cut into cubes
  • 1/2 cup milk (whole milk recommended)
  • 2 cups Monterey Jack cheese shredded
  • 1/4 cup fresh cilantro chopped (for garnish)
  • 1 jalapeño seeded and minced (optional, for extra heat)
  • Salt and black pepper to taste

Equipment

  • large pot
  • large oven-safe skillet or Dutch oven
  • 9x13 inch baking dish (if skillet not oven-safe)

Method
 

Cooking
  1. Cook penne pasta in a large pot of salted boiling water until al dente, then drain.
  2. Heat olive oil in an oven-safe skillet, then sauté cubed chicken and minced jalapeño until browned and cooked through. Remove and set aside.
  3. In the same skillet, cook chopped onion until softened, then add minced garlic for one minute until fragrant.
  4. Stir in Rotel tomatoes, cream of chicken soup, cream cheese cubes, and milk. Cook on medium-low, stirring constantly, until the sauce is smooth and creamy.
  5. Return cooked chicken and jalapeño to the skillet with the sauce. Add drained pasta and stir to coat everything evenly.
  6. Stir in 1.5 cups of shredded Monterey Jack cheese until fully melted and incorporated.
  7. Season with salt and pepper. Top with the remaining 1/2 cup of Monterey Jack cheese. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until bubbly and golden.
  8. Let cool for a few minutes, then garnish with fresh chopped cilantro before serving.

Notes

For a milder dish, omit the jalapeño. For extra cheesy goodness, you can add a little extra cheese to the top during the last few minutes of baking.